Baltimore Style of Making Terrapin Stew Without Terrapin

Marshall Thomas, Deer Park, Md., July, 1889

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.

From page 24 of the 1904 edition.

Original page from the book