Terrapin Stew

Ingredients

• Put the terrapins in a pot of boiling water.
• About an ounce of butter
• a wine-glass of wine
• a pint of prepared meat
• salt
• pepper

Method

1. 1

   Boil the terrapins gently for two hours until the skin can be easily removed.

2. 2

   Remove the under shell, skin from the feet, gall, sand-bag, and entrails if desired.

3. 3

   Pick the meat from the bones, cut into small pieces, and mix with mashed eggs and livers.

4. 4

   Place in a stew-pan, season with butter, salt, pepper, and Madeira wine, and stew for a few minutes until heated thoroughly.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 53. The excerpt below is the record exactly as published.

salt and OMELET AND DAINTY DISHES. 129 pepper, and put in each duck a piece of butter the size of an egg, and a teaspoonful of red wine. Eoast twenty or twenty-five minutes. By no means allow the birds to be moved while roasting, lest their juices be spilled. When done they will be full of a bright red gravy. Kemove carefully to, and serve on, a hot dish. "'Terrapin gladdens the heart of an epicure, w^hen prepared according to this recipe : Put the terrapins in a pot of boiling water. Let them boil gently two hours, or until you can pick off the skin with ease. Then lift from the water, take off the under shell, pick the skin from the feet, and remove the gall and sand-bag, and, if you choose, the entrails. Pick the meat from the bones. Cut in small pieces. Mash the eggs and livers in the water that runs from the terrapin while picking it up, and mix with the meat. Place in a stew-pan or chafing-dish, season to taste with butter, salt, pepper, and Madeira wine, and stew for a few minutes — just long enouo'h to heat thorouo-hlv. About an ounce of O Of butter and a Avine-glass of wine to a pint of pre- pared meat

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