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American cookbook, 1850-1870
Page 5
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Terrapins Have ready a pot of boiling water and put the terrapins in it. Let them boil 15 minutes hard. Then take them out, pull off the thin Skin, the toe nails, wash the terrapins in warm water and boil them again, allowing a teaspoonful of salt to each terrapin, let boil 35 minutes. Take of the Shell, and remove the Sand bag and gall. Cut up the meat and season with pepper and salt. Put all in a stew pan and add a pint of oyster juice. To every terrapin allow 2 ounces of butter, rolled in flour, a gill of Madeira and the yolk of an egg. The eggs must be beaten and not put in till ready for table. Stew it till it is tender. Very good.
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Terrapins Have ready a pot of boiling water and put the terrapins in it. Let them boil 15 minutes hard. Then take them out, pull off the thin Skin, the toe nails, wash the terrapins in warm water and boil them again, allowing a teaspoonful of salt to each terrapin, let boil 35 minutes. Take of the Shell, and remove the Sand bag and gall. Cut up the meat and season with pepper and salt. Put all in a stew pan and add a pint of oyster juice. To every terrapin allow 2 ounces of butter, rolled in flour, a gill of Madeira and the yolk of an egg. The eggs must be beaten and not put in till ready for table. Stew it till it is tender. Very good.
Szathmary Culinary Manuscripts and Cookbooks
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