Terrapin Brown Stew

Ingredients

• two large terrapins
• a generous half-cupful of butter
• one pint of the water in which the terrapins were boiled
• two heaping tablespoonfuls of flour
• half a pint of wine
• two teaspoonfuls of salt
• one-eighth of a teaspoonful of cayenne
• one-eighth of a teaspoonful of white pepper
• one-eighth of a teaspoonful of ground mace
• one-eighth of a teaspoonful of allspice
• half a lemon, sliced thin

Method

1. 1

   Put the terrapin water and meat of the terrapins on to boil.

2. 2

   Put the butter in a saucepan, and heat it until it begins to turn brown; then add the flour, and stir until it becomes dark brown.

3. 3

   Take it from the fire, and when it has cooled a little, pour on it gradually the water from the terrapins.

4. 4

   Stir until perfectly smooth; then pour it over the terrapins.

5. 5

   Add the salt and pepper, and simmer for ten minutes.

6. 6

   Now add the spice, lemon, and wine.

7. 7

   Let the stew get very hot, without boiling; then serve without delay.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 119. The excerpt below is the record exactly as published.

Terrapin Brown Stew. Use two large terrapins, a generous half-cupful of butter, one pint of the water in which the terrapins were boiled, two heaping table-spoonfuls of flour, half a pint of wine, two teaspoonfuls of salt, one-eighth of a tea- spoonful each of cayenne, white pepper, ground mace, and allspice, half a lemon, sliced thin. Put the terrapin water and meat of the terrapins on to boil. Put the butter in a saucepan, and heat it until it begins to turn brown; then add the flour, and stir the mixture until it becomes dark brown. Take it from the fire, and when it has cooled a little, pour on it gradually the water from the terrapins. Stir the liquid over the fire until perfectly smooth; then pour it over the ter- rapins. Add the salt and pepper, and simmer for ten minutes. Now add the spice, lemon, and wine. Let the stew get very hot, without boiling; then serve without delay. FISH. 231 Terrapin au Gratin. Take two terrapins, half a cupful of butter, two table- spoonfuls of flour, three eggs, two teaspoonfuls of salt, half a pint of the water in which the terrapins were cooked, one-fourth of a teaspoonful of white pepper

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