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Classic
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page 112
STEWED TONGUE
Parboil a fresh tongue and remove the skin; put in water and stew till done. Add
1 onion, allspice, cloves, and pepper; stew about 3 hours. Before serving add a
lump of butter sufficient to season it, together with catsups of all kinds. Nice
for tea, and is also good when cold.
TERRAPIN
E. D. P.
Dress carefully 3 small terrapins, and cook till well done, an hour or longer,
or less, if tender.
Take the yolks of 3 hard-boiled eggs and mix with 1/4 pound of butter. Put in
sauce-pan with the terrapin and a teacup of cream and dissolve all well. Then
season with pepper and salt and 1/2 cup of sherry or Madeira wine. Garnish with
thin slices of lemon.
HOW TO OPEN TERRAPIN
E. D. P.
Place on back with feet to you. Remove the gall-blader carefully from left-hand
liver. The
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