Terrapin à la Brooklyn Hamilton Club

Ingredients

• Procure 2 terrapins, each one 3 pounds in weight
• 1 fine-chopped onion
• 2 tablespoonfuls fine cut carrots
• a little celery
• 6 coarsely pounded peppers
• 1 tablespoonful butter
• 1 tablespoonful flour
• 1 1/2 cupful white broth
• 1 even teaspoonful salt
• 1/2 teaspoonful Cayenne pepper
• 1/2 cupful sherry wine
• 1/2 cupful fine-chopped mushrooms
• 1/2 teaspoonful beef extract
• the juice of 1 lemon

Method

1. 1

   Boil and prepare terrapins as directed.

2. 2

   In a saucepan, cook onion, carrots, celery, and peppers with butter for 6 minutes.

3. 3

   Add flour and stir for 2 minutes.

4. 4

   Add broth, salt, Cayenne pepper, sherry wine, mushrooms, and beef extract; boil for 10 minutes.

5. 5

   Strain into a clean saucepan, add terrapin meat, cook for 5 minutes, add lemon juice, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 93. The excerpt below is the record exactly as published.

Terrapin & la Brooklyn Hamilton Club.— Procure 2 ter- rapins, each one 3 pounds in weight, boil and prepare as directed. Place 1 fine-chopped onion in a saucepan, add 2 tablespoonf uls fine cut carrots, a little celery, 6 coarsely pounded peppers, a bouquet, 1 tablespoonful butter, cook and stir 6 minutes ; then add 1 table- spoonful flour, and stir 2 minutes ; add ly, cupful white broth, 1 even teaspoonful salt, Yg of a teaspoonf ul Cayenne pepper, Y^ cupful sherry wine, Yt cupful fine-chopped mushrooms, a little mushroom liquor, Yb teaspoonful beef extract, and boil 10 minutes ; strain into a clean saucepan, add the fine-cut prepared terrapin meat, and cook 5 minutes ; add the juice of Ys lemon and serve. Terrapin Horensi.— Place 1 pint of boiled and prepared ter- rapin in a saucepan, cover with sweet cream, season with 1 even teaspoonful salt, a little Cayenne pepper, cook 5 minutes ; mix Yi tablespoonful butter with 1 teaspoonful cornstarch, add to the terrapin, stir and cook 2 minutes ; then serve. SCALLOPS. In season from September to April; generally sold ready for frying in our markets. Scallops^ Fried. — Wipe the scallops with a clean towel, dust with flour, dip each into beaten egg, and roll in bread crun^bs ; drop into hot lard or fat, and fry to a delicate brown color, a few at 142 SEA POOD, Bto. a time ; remove from the hot lard on to an uptamed sieTe or paper, sprinkle over a little salt, and eerve. Scallops k la Marinidre. — Place 1 pint of scallops in a coy- ered dish, season with 1 teaspoonful seasoning salt, the juice of 1 lemon, 1 fine-chopped oqion, and S tablespoonfuls olive oil ; mix well with the scallops, cover and let them marinate 1 hour, then remove, roll in cracker dust, and fry in hot fat ; 9erve on a warm dish, garnished with parsley. Scallops on Toast. — Season 1 pint scallops with 1 teaspoonful seasoning salt, add the juice of 1 lemon, let them marinate 1 hour ; then dip in milk and roll in cracker dust, fry in hot fat to a fine color; divide the scallops on 6 pieces of buttered toast At the same time fry 1 fine^cut onion in 1 ounce butter 5 minutes ; add Vt can tomatoes, 1 tablespoonf ul sugar, 1 teaspoonful salt, */s teaspoon- ful pepper, cook 20 minutes ; then strain ; add the yolks of 8 eggs, pour the tomatoes over the scallops, and serve. Devilled Scallops. — Put 1 pint of scallops in a saucepan, add Ys pint white wine and Y^ cupful mushroom liquor, cook 5 minutes ; then drain the scallops and chop fine. Place a saucepan with 1 ounce butter over the fire, add 1 fine-chopped onion, cook 5 min- utes ; add Yt cupful chopped mushrooms, 1 teaspoonful seasoning salt, Ys teaspoonful nutmeg, a little Cayenne pepper, cook 5 minntes ; add 1 tablespoonf ul flou

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