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Terrapin
From The thorough good cook, 1895
Serves 1
A delicacy for American epicures.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 12. The excerpt below is the record exactly as published.
fresh-water or tide-water tortoises called ■'■ terrapin,"' of Avhich there is a salt-water variety found in the maishes around Charleston. There is also, bv the wav, a chicken t<'>r- toise, so named from its flavour, Avhich is a o-veat favourite with American epicures. If you do get hold of terrapin, cook them in the following manner: — They must be killed like lobsters, by being placed in boiling Avater ; a cruel process no doubt, but AA'ould you like to eat lobsters Avith black shells / Skin your terrapin Avhen killed, and cut off their 10 THE THOBOUGE GOOD COOK. claws ; wash and put them on again to boil, with a teaspoon- fol of salt to every two. Remove the galls carefully ; cut up the meat ; season with pepper, mace, and nutmeg, and put in a stew-pan, with the juice of the meat ; and for each brace of terrapin, three ounces of butter and flour, a glass of sherry, and the yolks of two eggs beaten
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