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Classic
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page 24
terrapin, leaving the small bones in it, and when picked, to a pint of the meat
and liquor add half pound best butter, saltspoonful of dry mustard, wineglass of
good sherry or madeira, and salt to taste. Heat when ready to serve, but do not
cook, and be sure and have hot plates. If you like it you can add about a cup of
cream, but we do not do it at the club.--JAMES H. BARNEY, President Maryland
Club, 1870.
VEAL TERRAPIN
One pound lean veal, quarter pound veal liver, teaspoonful onion juice and four
cloves. Cover with water and boil until tender. When cold cut meat and liver
into small pieces. Thicken the water they were boiled in with a tablespoonful of
butter rolled in about the same quantity of browned flour (or a little less of
the latter). Pour this gravy over the meat and add two hard boiled eggs, cut
fine, and a wineglassful of sherry with red pepper, and salt to taste. Heat and
serve in chafing dish.
BALTIMORE STYLE OF MAKING TERRAPIN STEW WITHOUT TERRAPIN
Cut up a rabbit in pieces one inch square, and do the same thing with a calf's
head which has been thoroughly cleaned and prepared. Add to it whatever you may
have left over of chicken livers, gizzards, and small pieces of fried bacon or
ham. Flavor with salt, pepper and a laurel leaf. Let it simmer for two hours a
day for two days, (four hours in all). Skim off all grease and add to it two or
three hard boiled eggs, cut fine, and a wineglassful of white wine.
--MARSHALL THOMAS, Deer Park, Md., July, 1889.
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