Terrapin, a la Maryland

Ingredients

• 2 slices each carrot
• 2 slices each onion
• 1 stalk celery
• ¾ cup white stock
• 2 tablespoons wine
• 1 tablespoon Crisco
• 2 yolks of eggs
• 1 tablespoon flour
• ½ cup cream
• 1 teaspoon lemon juice
• 1 tablespoon sherry wine

Method

1. 1

   Put terrapin in kettle, cover with boiling salted water, add carrot, onion, and celery.

2. 2

   Cook till meat is tender.

3. 3

   Remove from water, cool, and prepare meat.

4. 4

   Add terrapin meat to white stock and wine; cook slowly until reduced half.

5. 5

   Add liver, yolks, Crisco, seasonings, flour mixed with cream, and lemon juice.

6. 6

   Make hot and add sherry just before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 146. The excerpt below is the record exactly as published.

Terrapin, a la Maryland—Put ter- rapin in kettle, cover with boiling salted water, add 2 slices each carrot and onion, and | stalk celery. Cook till meat is tender. Remove from water, cool, draw out nails from feet, cut under shell close to upper shell and remove. Empty upper shell, remove and discard gall bladder, sand bags and thick intestines. Livér, small intestines are used with meat. Add terrapin meat to 34 cup white stock, 2 tablespoons wine; cook slowly ‘until liquor is reduced half. Add liver separated in pieces, 2 yolks of eggs, 1 tablespoon Crisco, salt, pepper, and red pepper to taste, 1 tablespoon flour mixed with % cup cream, and 1 teaspoon lemon juice. Make hot and just before serving add 1 tablespoon sherry wine

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