Terrapin a la Maryland

Ingredients

• two cow-terrapin
• two ounces of butter
• the yolks of four hard-boiled eggs
• a quarter of a pound of butter
• a half-pint of cream
• half a gill of good sherry
• a half-pint of hot water

Method

1. 1

   Plunge two cow-terrapin into boiling water and boil for fifteen minutes.

2. 2

   When cool, rub off the skin from the legs, and take the shells apart carefully.

3. 3

   Cut away the meat, take the gallbag from the liver, removing claws, sandbag, head, etc., and saving the eggs.

4. 4

   The next day, cook in the chafer as follows: Rub together the yolks of four hard-boiled eggs and a quarter of a pound of butter until it becomes a paste.

5. 5

   Add to this gradually, while stirring, a half-pint of cream and half a gill of good sherry.

6. 6

   Pour this mixture in the chafer, light the fire, stir while warming, and when hot add the terrapin.

7. 7

   Simmer for a few moments.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 35. The excerpt below is the record exactly as published.

Terrapin a la Maryland. — Plunge two cow- terrapin into boiling water and boil for fifteen minutes. When cool rub off the skin from the legs, and take the shells apart carefully. Cut away the meat, take the gallbag from the liver, removing claws, sandbag, head, etc., and saving the eggs. The next day cook in the chafer as follows : Rub together the yolks of four hard-boiled eggs and a quarter of a pound of butter until it becomes a paste. Add to this gradually, while stirring, a half-pint of cream and half a gill of good sherry. Pour this mixture in the chafer (a half-pint of hot water being previously placed in the lower dish), light the fire, stir while warming, and when hot add the terrapin. Simmer for a few moments. Sardines a la George Trimble Davidson. — Have some sardines broiled and placed on individual pieces of toast, and then, on a chafing-dish, make a thin milk-rabbit. Butter, the size of a small egg, should be melted first in the dish, then the fresh cheese cut up fine and melted with the butter ; a to 6 The Bachelor and the Chafing-dish. little salt, a little pepper, and a dash of tabasco. Stir the melting cheese in one direction only, and keep adding a little cream, just enough to make it the consistency of molasses. When all is well melted and evenly stirred, pour it over the broiled sardines and serve hot. Sardines a l’Indienne. — Put a pat of butter into the chafing-dish, and stir in the yolks of four beaten eggs, salt and Cayenne to taste, and a tea- spoonful of chutney; when it forms a smooth paste mash with it some trimmed sardines from which the oil has been wiped, dip in egg and bread- crumbs, fry in hot butter, and dish up on strips of thin toast. Creamed Shrimps. — Mix in the handled dish the yolks of two eggs, with a teaspoonful of an- chovy sauce and a gill of cream ; lay in some bottled shrimps, let them just get hot, not allowing the eggs to curdle, and pour over strips of toast. Rissoles of Lobster. — Mince up the meat from a boiled lobster very fine and season with pepper, salt, and a little pounded mace. Add two ounces of melted butter and some bread-crumbs ; roll into balls, dip into yoke of beaten egg, put more crumbs over them, and fry to a brown in lard. The Autocrat and ike Chafing-dish. ' toj Lobster a la Newberg. — Extract the meat from two freshly boiled lobsters, weighing two pounds each, and cut it into small pieces. Put two ounces of butter

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