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(Entrees) - (Joe Tilden's Recipes For Epicures)

Boil the terrapin for one hour, and clean carefully. Rub into a paste
the yolks of six hard-boiled eggs, half the white of one egg chopped,
one tablespoonful of butter, one teaspoonful of flour, three whole
cloves, salt, pepper, cayenne and mace. Place the terrapin into a
stewpan with a glass of sherry or madeira and the prepared paste. Cook
slowly for twenty minutes. Add three glasses of sherry and madeira and
allow it to boil once, when it is ready to serve.

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Mock Terrapin or Ó la Newburg

Chop fine sufficient cold-roasted duck, chicken, or turkey to make one
pint. Cut a good-sized onion into very thin slices. Pare, core, and chop
fine one apple. Put two tablespoonfuls of butter in a saucepan, add the
apple and the onion; toss until brown, then add not more than an eighth of
a teaspoonful of powdered mace, a half teaspoonful of salt, a teaspoonful
of curry powder, a tablespoonful of flour, a teaspoonful of sugar; mix and
add a half pint of stock or water; now add the meat, stir constantly until
smoking hot, then stand over hot water, covering closely for twenty
minutes. Add two tablespoonfuls of lemon juice and serve in a border of

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From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
One can of salmon, minced very fine; two large Irish potatoes, boiled
and mashed; half of a small onion, chopped fine; two raw eggs; salt
and black pepper; two tablespoonfuls of Worcestershire sauce. Rub
these together until very light. Make into balls, roll in cracker dust
and fry in boiling lard.

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From MRS. WILLIAM REED, of Maryland, Lady Manager.
After bleeding them an hour, put them into warm water. A young one
will boil tender in half an hour. They are done when the shell is
easily removed. Be careful not to cut off the heads before boiling, as
it will make them watery. In picking them, be careful not to break the
gall or waste the liquor. The small bones are often left in the
terrapin--if they are Diamondbacks. Be careful not to break the eggs.
When picked, add the liquor, and to three medium sized terrapins,
three-fourths pound of butter, salt and pepper (cayenne) to taste. Let
them stew for a short time, but be careful not to stir them more than
is absolutely necessary. If you wish, one-half pint of good wine can
be added just before serving.
Another way to dress terrapin is to add to the liquor of three
terrapins, three-fourths pound of butter thickened with browned flour,
cayenne pepper and salt. Spices or onions are never used in Maryland
to dress terrapins.

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From MRS. JAMBS R. DEANE, of California, Lady Manager.
Two large terrapin; three tablespoonfuls butter; one pint cream; one-
half pint sherry or Madeira; one gill water; six hard-boiled eggs;
one-half a lemon; two level teaspoonfuls salt; cayenne, white pepper,
mace and allspice to taste. Cut up the terrapin fine; put in a stew
pan with terrapin juice, water, butter, salt, pepper and spices.
Simmer for fifteen minutes. Mash yolks of eggs well and mix gradually
with cream; add this mixture, with the wine, and the lemon cut in thin
slices, to the terrapin stew. Cut up the whites of eggs in thin rings
and, stirring, mix thoroughly, but do not let it boil. To be served at

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From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
Cut off the heads and throw into cold water for about an hour to draw
the blood. Scald them to loosen the skin and nails; open and clean
them. Cover with water and boil, with part of an onion chopped fine,
and a sprig of parsley and thyme. When thoroughly done, remove all the
meat from the shells and bones, chop fine and return to the pot. Rub
to a cream one-quarter pound of butter and one tablespoonful of flour,
with a little of the stock, and stir in gradually, adding salt and red
pepper to taste. Just before serving put in one-half pint of cream and
one wineglass of wine to each terrapin. Slice one lemon and four hard-
boiled eggs into a tureen, pour the stew over them and serve in
terrapin dishes.

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From MRS. FRANCIS B. CLARKE, of Minnesota, Lady Manager.
Take a pound of fresh mushrooms, the larger the more tender; peel
carefully the thin skin from the tops and wash thoroughly; then cut
into broad strips or halves, if small, and place in a sauce pan with a
pint of cream; let them boil slowly for a half to three-quarters of an
hour, until tender; then take a little flour and a tablespoonful of
butter, rub thoroughly together and mix into the cream; do not get it
too thick; add salt and pepper and serve on hot toast. This also is
very nice served in a chafing dish. Be sure to have the water in the
under pan. Serve on toast. This makes a delicious luncheon dish.

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Terrapin Stew

Boil according to size thirty or forty minutes, so that the upper shell

will separate from the lower easily. Take "gall-bag" from liver, which

is always found on the right lobe. Avoid breaking, as it will give a

bitter taste and spoil the dish. Strip the skin from the claws, cut off

the nails and skin the head. Throw nothing away but the "gall-bag." Cut

all into small pieces; stew slowly in sherry wine closely covered, with

a goodly supply of butter and red pepper, for one hour and a half. Salt

to taste. If they have no eggs in them, add 2 or 3 eggs, hard-boiled,

for each terrapin and the juice of 1 lemon, skinning another to lay on

top. When about to take from the fire, thicken with a little flour.

Serve on hot toast, well-buttered, over which sprinkle a finely chopped


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Chicken Terrapin No 3

Boil chicken in salted water. 1 quart of cold cooked chicken cut into

dice; cooked livers of 1 or 2 chickens; 3 hard-boiled eggs; yolks of 2

raw eggs; 1 cup of chicken stock; 1 cup cream; slight grating of nutmeg;

1/3 teaspoon pepper; 1 level teaspoon salt; 4 tablespoons sherry; 3

tablespoons butter; 2 tablespoons flour; 1 teaspoon lemon juice. Chop

hard-boiled eggs and add to chicken; sprinkle with salt, pepper and

nutmeg. Add flour to melted butter and stock and stir for three minutes.

Add cream after reserving 4 tablespoonfuls. Stir one minute. Add chicken

mixture and let it simmer for ten minutes. Beat yolks well and add

cream; pour into mixture and stir one minute. Remove from fire, and add

wine and lemon juice.

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Chicken Terrapin No 2

Cut a cold boiled chicken in small squares, removing all the skin. Put

into a skillet with 1/2 pint of cream and 1/4 pound of butter, rolled in

1 tablespoonful of flour, seasoned with salt and red pepper. Have ready

3 hard boiled eggs chopped fine. When the chicken has reached a boil,

stir in a large glass of sherry with the egg, and serve hot.

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Chicken Terrapin No 1

Chop the meat of a cold chicken and 1 parboiled sweet-bread quite fine.

Make a cream sauce, with 1 cup of sweet cream, a quarter of a cup of

butter and 2 tablespoonfuls of flour. Put in the chicken and

sweet-breads. Keep it hot in a double boiler and just before serving add

the yolks of 2 eggs and a wine-glass of sherry wine.

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