Terrapin a la Maryland

Ingredients

• 6 small or 3 large terrapin
• a lump of butter for each terrapin
• the grated rind of 2 lemons
• the juice of 1
• ½ cup of the water
• 1 teaspoon made mustard
• ½ teaspoon allspice
• 3 hard-boiled eggs cut fine
• 4 raw yolks of eggs
• a cup of strong and good sherry

Method

1. 1

   Boil terrapin until back can be removed.

2. 2

   Soak in brandy and water overnight.

3. 3

   Cook with seasonings, butter, and flour to thicken.

4. 4

   Add water from boiling and sherry before serving.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 23. The excerpt below is the record exactly as published.

Terrapin a la Maryland. Take 6 small or 3 large terrapin (female preferred) ; boil in salted water until the back can be easily removed. Pick ENTREES 61 fine, discarding carefully the gall bag and intestines. Place in a saucepan and cover with brandy and water, half and half, and leave all night to soak. In the morning put the terrapin on the fire and add to taste the following: The grated rind of 2 lemons, the juice of 1 ; a lump of butter for each terrapin, mixed with flour to thicken the sauce; to which add Yi cup of the water in which the terrapin was boiled, salt, red pepper, 1 teaspoon made mustard, Yi teaspoon allspice, 3 hard- boiled eggs cut fine, 4 raw yolks of eggs, a dash of cloves and one of mace. At the last add a cup of strong and good sherry

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