The Wilmingtonian., 1885-02-21
ESPECIALLx FOR THE LADIES.
THE ro0THsOME TERRAPIN.
Tho Different styles Of Preparing an
Eptcurena Feast.

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Tho Different styles Of Preparing an
Epicurean Feast.
Before cooking terrapin allow it to
swim about for three or four hours in cold
water to cleanse it. Then wash it off and
take 1t out and plunge it head-first into
pot of boiling water. This will kill it in
stantly. Threw some salt into the water
and cover the pot up tight. Boil it until
the black outer skin in the hexures of the
joints will rub off easily. Now take It out
and rub and peel off all the outer skin, TAX
ing care not to disturb the dark gelatnous
inner skin, which is so highly priced by ep.
icurcs. Break off the rails aud put it back
into the pot with more clean hot salted wa
ter, and boil it until the shell begius to
crack. 1t is new ready 10 clean. II the
second water has not been too highly salted
it can afterwards be used to make terrapin
soup.
To clean the terrapin break apart the two
Shells taking care not to break the gall,
which lies embedded in the liver. With a
very sharp knife cut all around under the
shell, running the knife only little way in
to the meat. Under no circumstances must
you plunge your knife into the fieshy parts,
7rl be sure to strike the gall and
ruin your dish. After you have loosened
all around the edges with point of youl
knife, loosen the rest of the meat from the
shell, and If nicely done, this will avoid
striking the gall Carefully save all the
juice that may escape during this operation
The gall and the sandbag are what always
trouble beginners. This latter is a brown
spongy substance, which lies under the tor
shell on either side of the ridge and eau cas-
lily be distinguished from the meat. Tn,
available meat is located about the heat
and legs. Every bit of this is available, al
are all the intestines except the larger on,
near the tail, which must be carefully re
moved Around the sockets OF the legs lie
the precious green fat. After the shell i
removed hr. ak of the head and legs, wbicl
will each come off attached to fieshy Dor
tion of meat. Remove all the meat and ia
from the bones. Now separate the live
from the sandbag and do not break the gal
Handle gently. Detach the eggs also an
throw them into bowl Of cold wate
Take carefully off any greenish substanc
that may adhere to them from contact wit
the gall, and also remove the membrane a
tached to them. Cut the gall out of IL
liver along with any portion of the lv
along with any portion of the liver whic
looks geeenish. 1t is best to cut all Il
liver possible off first and then attack Il
gall. Do nut pull or squeeze it, or it W
surely break. The terrapin is now prepar
for cooking.
TERRAPIN WITH CREAM SAUCE.
Take a tablespoonful of butter and one
flour and put them into a saucepan over t
fire until they bubble. Keep stirring un
they are smoothly mixed, when begin
add cream or rich milk, stirring all t
time. To one pint Of terrapin meat liy
and juice you allow one pint of cream. Sc
son with salt, little cayenne pepper al
grated nutmeg, and then add the terrap
mest. After the terrapil beco nes scaldil
hot in the sauce, and just before it is reac
to serve, add the yolks of five raw eggs be
ten up little, one gill of Madeira wine,
tablespoonful of lemon juice, and serve.
TERRAPIN WITH BROWN SAUCE.
For this the terrapin is cooked precise
like in the recipe just given, excepting III
the butter and flour is Drowned before t
other ingredients are put in, and in place
part of the cream use the blood or juice
the terrapin. In this recips half of the Ii,
is rubbed through sieve aud put into
saucs.
sAM WARDS SAUCE.
This is really the old recipe used by II,
Nv Clay Daniel Webster and the high