Mock Terrapin
From The art of cookery, a manual for homes and schools (1899).
Source and licence
From The art of cookery, a manual for homes and schools (1899), printed page 295, digitised by the Internet Archive: https://archive.org/details/artofcookerymanu00ewin
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- four tablespoonfuls of butter
- one cup of veal broth
- two tablespoonfuls of lemon juice
- a teaspoonful of grated lemon peel
- a teaspoonful of sugar
- two cups of veal
- one cup of veal kidneys
- one cup of sweetbreads
- a cup of hard-boiled eggs minced fine
Method
- Cook in a sauce-pan, until brown, four tablespoonfuls of butter, add one cup of veal broth, two tablespoonfuls of lemon juice, half a teaspoonful of grated lemon peel, half as much grated nutmeg or ground mace, and a teaspoonful of sugar.
- Mix lightly together with a fork two cups of veal, one cup of veal kidneys, one cup of sweetbreads or calf's brains, prepared as for veal terrapin, and a cup of hard-boiled eggs minced fine.
- Add them to the broth, cover closely, simmer five or ten minutes until well heated, season, and serve.
- In a similar manner various kinds of delicate meats may be combined in a dish, and such ingredients as mushrooms, eggs, brains, sweetbreads, and kidneys may be omitted.
- The advantage of using such articles in this connection is, that without them there would frequently be an insufficient quantity of odds and ends to make a family dish, and with one or more of them added the richness and flavor of the dish are improved.