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Classic
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page 58
covered, that none of the flavor may escape, but shake it over the fire while
stewing. In another pan make a sauce of beaten yolk of egg, highly flavored with
Madeira or sherry, and powdered nutmeg and mace, a gill of currant jelly, a
pinch of cayenne pepper, and salt to taste, enriched with a large lump of fresh
butter. Stir this sauce well over the fire, and when it has almost come to a
boil, take it off. Send the terrapins to the table hot in a covered dish, and
the sauce separately in a sauce-tureen, to be used by those who like it, and
omitted by those who prefer the genuine flavor of the terrapins when simply
stewed with butter. This is now the usual mode of dressing terrapins in
Maryland, Virginia, and many other parts of the South, and will be found
superior to any other. If there are no eggs in the terrapin, "egg balls" may be
substituted. (See recipe).
STEWED TERRAPIN, WITH CREAM.
Place in a sauce-pan, two heaping tablespoonfuls of butter and one of dry flour;
stir it over the fire until it bubbles; then gradually stir in a pint of cream,
a teaspoonful of salt, a quarter of a teaspoonful of white pepper, the same of
grated nutmeg, and a very small pinch of cayenne. Next, put in a pint of
terrapin meat and stir all until it is scalding hot. Move the sauce-pan to the
back part of the stove or range, where the contents will keep hot but not boil:
then stir in four well-beaten yolks of eggs; do not allow the terrapin to boil
after adding the eggs, but pour it immediately into a tureen containing a gill
of good Madeira and a tablespoonful of lemon juice. Serve hot.
STEWED TERRAPIN.
Plunge the terrapins alive into boiling water, and let them remain until the
sides and lower shell begin to crack--this will take less than an hour; then
remove them and let them get cold; take off the shell and outer skin, being
careful to save all the blood possible in opening them. If there are eggs in
them put them aside in a dish; take all the inside out, and be very careful not
to break the gall, which must be immediately removed or it will make the rest
bitter. It lies within the liver. Then cut up the liver and all the rest of the
terrapin into small pieces, adding the blood and juice that have flowed out in
cutting up; add half a pint of water; sprinkle a little flour over them as you
place them in the stew-pan; let them stew slowly ten minutes, adding salt, black
and cayenne pepper, and a very small blade of mace; then add a gill of the best
brandy and half a pint of the very best sherry wine; let it simmer over a slow
fire very gently. About ten minutes or so, before you are ready to dish them,
add half a pint of rich cream, and half a pound of sweet butter, with flour, to
prevent boiling;
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