Terrapin

Ingredients

• Cut off head and dress.
• with a little salt
• a pinch of soda
• one onion
• parsley
• allspice
• pepper
• two tablespoonfuls of butter
• slices of lemon

Method

1. 1

   Boil the terrapin until tender.

2. 2

   Pick it to pieces, add cracker crumbs, onion, parsley, allspice, salt, and pepper.

3. 3

   Boil the liquor down, pour over the fish, garnish with lemon slices, and bake until light brown.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 11. The excerpt below is the record exactly as published.

Terrapin. — Cut off head and dress. Boil till tender with a little salt and a pinch of soda added to the water. When tender take from water and pick to pieces, add a few cracker crumbs, one onion, parsley, allspice, salt and pepper, add two tableispoonfuls of butter. Boil liquor down, pour over fish ; garnish with slices of lemon and bake a light brown. Mock Terrapin. — Take half a calf's liver, season and fry brown. Hash it not very fine ; dredge thickly with flour ; take one teaspoonful of mixed mustard, a pinch of cayenne pepper, two hard-boiled eggs chopped fine, a piece of butter size of an ^'gZ, one teacup of water. Boil together a minute or two and serve. Turtle. — Cut off the head, and scald, scrape and clean thoroughly. Put on to boil, shell and all, add salt and pepper, and cook until very tender, pick meat from shell, season with butter, and thicken with a tablespoonful of flour and a little milk. Fried Eels. — After cleaning the eels well, cut in pieces about two inches long. wash them and wipe them dry, roll them in flour or crackers, fry in hot lard. They should be browned all over and thoroughly done. Fish Chowder. — Take i lb. cod or had- dock ; put the head, bones, fins and skin into one cup cold water and let simmer. In one tablespoonful of dripping brown one small onion. Pare and slice two potatoes and parboil five minutes. Strain the fish bones from the water, add the potatoes, scrape in the browned onion, and add salt and pepper. Bring to a boil, then add the fish, cut into inch pieces ; simmer from ten to twenty min- utes, or until the fish and potatoes are done. Take two tablespoonfuls each of flour and butter and one cup of milk, and cook to- gether to make a white sauce ; add it to the chowder, boil, and add two crackers broken into quarters. Serve in a hot dish. Fish Sauce. — Put four tablespoonfuls butter into a saucepan, and cook in it the same measure of flour. Add two cups boiling water, milk or fish-stock, four table- spoonfuls of butter, and season with salt and pepper. Boil five minutes and serve. This is often called drawn-butter sauce. To make ^g'g sauce add to above two or three chopped hard-boiled eggs. Shell Fish. Of shell-fish the oyster is the general favorite among epicures and everyday people alike. It is more wholesome eaten raw than when cooked, the flesh being coagulated and hardened by cooking. The least digest- ible part is the firm hard section of muscle, by which the animal was fastened to the shell. Persons of weak digestion should reject this portion. The clam, while it may be made into various palatable dishes, is much tougher and less digestible than the oyster. As regards the crab and lobster, they are favorite epicurean dishes, but not from their digestibility, since they are un- fitted for weak stomachs. Many persons ol fairly good powers of digestion find the crab or lobster a heavy load upon the stomach. Fried Oysters. — Remove all bits of shell from oysters, lay them on a dean clolli, and pat them gently to dry tlieni. Shake salt and pepper over them. Beat an ^'ggy and stir 379 12 THE MODEL COOK BOOK into it one tablespoonful cold water or milk. Sprinkle some fine crumbs with salt and pepper. Dip the oysters in the crumbs, then in the beaten ^%z, and again in the crumbs, covering them over each time. Fry them in deep, hot fat, drain on brown paper, and serve on a hot dish. Fried Oysters. — Take large oysters from their own liqtior, and dry them in a thickly folded napkin. Then heat an ounce each of butter and lard in a thick-bottomed frying- pan. Season the oysters with pepper and salt, and dip each into ^^^ and cracker- crumbs rolled fine, until it will take up no more. Place them in the hot grease and fry to a delicate brown, turning them with a broad- bladed knife. Serve crisp and hot. Some roll oysters in corn-meal or flour, but they are much more crisp with ^^^ and cracker-crumbs. Small Oyster Pies. — Take a tin plate half the size of an ordinary dinner plate ; butter it, and cover the bottom with a puff paste, as for pies. Lay on it five or six select oysters, or enough to cover the bot- tom ; butter, and season with a little salt and plenty of pepper ; spread over this an <^<g'g batter, and cover with an upper crust of the paste, piercing it with a fork. Bake in a hot oven fifteen to twenty minutes, or until the top is nicely browned. Repeat this process for each pie. Stewed Oysters. —Drain the liquor from two quarts of oysters, mix it with a teacup- ful of hot water, season with salt and pepper, and boil in a saucepan. After it has come to a boil put in the oysters, and cook not over five minutes. Add two tablespoonfuls of butter

Cook this with the app: pantry check, scaling, and the assistant.