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Classic
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page 23
POTTED VEAL
The livers to be well larded. Put in stewpan with lard, onion, carrots, pepper,
salt, a few aromatic herbs, a glass of white wine, let them simmer for three
hours. Add a calf's foot, cut in half, and well boiled for several hours. Take
out the bones of the calf's foot, put in a bowl to get cold. Will form a nice
jelly to be eaten with salad.
TERRAPIN STEW
Boil your terrapin soft. Put in a small piece of bacon, one or two onions,
pepper and butter. Chop fine two or three hard boiled eggs. Put all together.
Add a little wine.--"UNCLE JOHN."
TERRAPIN
Put them in tub of cold water for about one hour, after which throw them into
boiling water and boil until dead. Then take out and with a rough cloth wipe
thoroughly all in and around shell and legs and feet, to get off any black skin
or dirt. Then throw again into boiling water and cook until the shell comes off
easily, and the claws pull off in the same way. Each terrapin has to be tried
separately to see if the legs are soft and pliant and the shell and claws come
off easily (age tells), and no amount of cooking in a chafing dish later will
make tender if not cooked enough before being picked. Hold your terrapin over a
dish so that any of the water that runs from it can be saved, and then take off
the lower shell and take out the liver which has the gall bladder in, and,
holding that over another dish, cut out the gall bladder as you may break it,
and if you do, don't want to spoil your terrapin. Pick your
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