The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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TURTLES.                                           81
and stir well while the butter is melting; add 4 tablespoonful $ of rich, sweet cream, stir this in well, add enough good wine (M ideira) to give a delicious vinous taste to the whole. Stir frequj.uly and thoroughly and serve very hot.
Turtle SteakKey West way to Cook.—(Mrs. S.M. Kellogg. Fry in plenty of sweet butter a whole or cut up turtle steak, season­ing with black and cayenne pepper and salt to taste, when thoroughly done make a sauce of peeled ripe tomatoes cut up fine, put into a porcelain stew pan or one of granite and stewed down rich and thick, seasoning with a little pepper and salt to taste, then pour over the steak and serve very hot.
Note—If persons like it, some chopped onion or a little garlic may be added. When frying the steak and tomatoes are not in season, a rich cream gravy may be used instead.
Terrapins—How to Cook Them.—(Mrs. D. Thornton, Cal.)— Put the terrapins into a pot of boiling water and let them remain 16 or 15 minutes, take them out and rub with a warm cloth all the skin from the head, neck and claws, also the thin shell as it becomes loose. Wash them in warm water and put in a pot of clear water. Add a tablespoonful of salt, boil them again till thoroughly done and the paws perfectly soft. This will take about 3-4 of an hour, and if very large 1 hour. Open them carefully, remove the sand bag, galls and entrails, but be very careful not to break the gall, as a few drops of it will spoil the whole, and as it is concealed inside it requires great care to avoid breaking it. Cut the meat of the terrapins very fine, put it into a sauce pan with the juice they have yielded in cut­ting them up, but no water; season with cayenne or black pepper to suit the taste. For each terrapin allow a heaping tablespoonful of butter cut in small pieces and dredged with flour. Put the butter into a sauce pan with the meat; add a pint of sherry or Madeira wine to every 4terrapins, let it cook 15 minutes; serve it hot; 3 or 4 eggs boiled hard and chopped fine may be added when there are no eggs in the terrapins. Four good terrapins of the usual size ought to make 2 quarts.
Note—The French use the female terrapins only.
Terrapins.—Boil them until the bones can be easily removed, carefully take out the sand bag, chop the meat very fine and add 2 tablespoonfuls of butter, 1 pint of tomato catsup, 1 gill of sherry or Madeira wine, 1 tablespoonful of mixed mustard, 2 onions boiled and chopped fine ; salt, black and red pepper to taste ; allspice and nutmeg may be used if liked. Stir the mixture well, scrape and clean 2 of the backs, line them with puff paste, fill with the mix­ture, cover over with bread crumbs and bake until of a iight brown.