Transcribe
Translate
American cookbook, 1930s?
Page 2
More information
digital collection
archival collection guide
transcription tips
take of the shells and clean the terrapins very carefully, removing the San-bag and gall without breaking them Then cut the meat and Entrails into small pieces and put into a Saucepan adding the juice which has been given out in Cutting them up, but no water, and Season with Salt, cayenne and black pepper to your taste. Adding a quarter of a pound of good butter to Each terrapin, and a handful of flour for thickening After stirring a Short time, add four or five tablespoonfuls of cream and a half;pint of good Maderia to Every four terrapins, and Serve hot in a deep dish Our cook has been in the habit of putting in a very little mace, a large tablespoonful of mustard
Saving...
prev
next
take of the shells and clean the terrapins very carefully, removing the San-bag and gall without breaking them Then cut the meat and Entrails into small pieces and put into a Saucepan adding the juice which has been given out in Cutting them up, but no water, and Season with Salt, cayenne and black pepper to your taste. Adding a quarter of a pound of good butter to Each terrapin, and a handful of flour for thickening After stirring a Short time, add four or five tablespoonfuls of cream and a half;pint of good Maderia to Every four terrapins, and Serve hot in a deep dish Our cook has been in the habit of putting in a very little mace, a large tablespoonful of mustard
Szathmary Culinary Manuscripts and Cookbooks
sidebar
