Terrapin
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Like crabs and lobsters, terrapins are thrown alive into boiling water and let boil till the outer shell and toe-nails can be removed.
- Then wash and boil them in salted water till the fleshy part of the leg is tender.
- Put them in a bowl or deep dish, take off the second shell, remove the sand bag and gall bladder, and cut off the spongy part.
- Cut up the meat, season it with salt, pepper, cayenne and mace, thicken with butter and flour, and cook.
- Just before serving put in a gill of sherry wine for every terrapin, and pour all over hot buttered toast.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Mixing bowl
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Chef's knife