Home › The Principles of Cookery › Terrapin

Terrapin

The fresh-water tortoises called terrapin are considered a great delicacy in the United States, and they are occasionally imported into this country. The following is an approved method of cooking them. They must be killed like lobsters by being placed in boiling water. Skin them when killed, and cut off the claws; wash and put them on again to boil, with a teaspoonful of salt to every two terrapin. Remove the galls carefully; cut up the meat; season with pepper, mace, and nutmeg, and put in a stewpan with the juice of the meat; and, for each brace of terrapin, three ounces of butter and flour incorporated, a glass of sherry, and the beaten yolks of two eggs. The wine and eggs must be added after the whole is stewed perfectly tender.