Terrapin Stew

Ingredients

• about two large or four small terrapins
• a half-cup of sherry wine
• a cupful of port wine
• a teacupful of butter
• a teacupful of currant or similar fruit-jelly
• a dessert-spoon nearly full of Worcestershire sauce
• a little Cayenne pepper
• salt to your taste
• a cupful of pure, fresh cream

Method

1. 1

   Boil terrapins until meat loosens.

2. 2

   Remove shells, avoiding gall.

3. 3

   Stew with wine, butter, jelly, Worcestershire sauce, and spices.

4. 4

   Add cream before serving.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 30. The excerpt below is the record exactly as published.

about two large or four smaU terrapins add a half - cup of sherry wine and a cupful of port wine, a teacupf ul of butter, a teacupf ul of currant or similar fruit- jelly, a dessert-spoon nearly full of Worcestershire sauce, a little Cayenne pepper (no black pepper), and salt to your taste. Stew all these things together, and, just as you think it to be thoroughly cooked, pour in a cupful of pure, fresh cream ; stir it well in, and as soon as the cream gets hot and well mixed with the dressing you can serve it. For this purpose a regular metal or silver stew-dish is to be preferred, with an alcohol lamp attached; use mustard to your taste, but take care not to let it predominate. N.B. — The above recipe was kindly furnished by a Nor- folk gentleman, who, keeping a bachelor's establishment, is famed for having the most delicious terrapin stew

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