Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1895-03-24
Terrapin stew.

To the Editor OF the Dispatch:
VIII you please tell me the iates, ua'.
Of terrapin-stew. or when the season
begins and ends?; also, how to XIII anu
dress the terrapins? a
/. II any person, after the first Gay oi
May and before the 18th day OF August
of any year, shall take terrapins' OF
take or disturb terrapln-eggs, IN 'he
waters OF the counties OF Aeeon'".'
Northampton. Northumberland WIZ
morelshd. Lancaster. Richmond EsA'
and Isle Of Wight, or shall nave 'eliap.ns
In his possession, or snail guy vi ~,
them for sale In said counties, ne shali
forfeit goo. and be confined in the county
iail not exceeding thirty days. anu II
any person, after the first day OF May,
and before the 18th day of August OF any
year. shall take terrapins with sent
net or weir In the counties aforesaiu' ne
shall forfeit his boats, seines, anu he,s'
and pay a fine of $3.50. and be connheu III
the county jail not less than thirty oays,
but this act shall not be construct "9
preventing any person who has taken
or purchased terrapins at any time. other
than between the first day OF May ana
the 18th day OF August in any year.
from keeping the same In terraplh-
pounds, or ponds, during said period.
TERRAPIN, PHILADELPHIA STYLE.
2. Terrapins should be bdiled. or
rather thrown alive into boiling water
for twenty minutes, and then taken out,
carefully skinned, and the toe-naiIs taken
off. This first water in all cases should
be thrown away, as all the solvents OF the
body are contained In II; otherwise the
terrapin will have strong taste. Boll IL
for two hours in fresh water. or, If the
terrapins are large, until the legs can DE
taken off easily. or the sheis become
detached. Take off first the two hind legs,
and then carefully take out the sand
bag and the end OF the alimentary canal.
which generally contains the last d.
gested food. Then break off the fore
legs, clean the head, and break up the
neck: cut up the entrails fine, and care
fully detach the eggs. Have a bowl or
cold water ready TO wash off the liver in
case the gall should be broken in boiling.
If not broken, detach ii with n sharp
knife from the liver. and, should II break
in handling. plunge the pieces stained by
II in cold water.
The Dressing. a full-count terra
pin: The yolks OF four hard-boiled eggs
should be rubbed up with one-quarter
pound of butter, one-half teacupful brown
ed flour. one tablespoonful mustard. salt.
cayenne pepper. and black pepper to
taste. When the dressing is boiling add
the terrapin, stirring all the time to pre-
vent scorchng. Just before taking from
the fire add tumblerful of sherry wine,
and boil up once. Serve hot.
TERRAPIN. MARYLAND STYLE.
Terrapins should be well washed, then
thrown In q pot of boiling water. keep
ing the top on very tightly, as they are
really better cooked with as little water
as possible; principally by steam. is the
best mode. You can tell when they are
done by the skin coming off easily, and
also the bones leaving the meat. We use
all or the terrapin, except the sand bag,
and the end of the alimentary canal.
which generally contains the last-digested
food. Cut up the entrals fine, and be
careful in taking the liver from the gall
If the gall should break before taking
II out, little of the gall Is an improve
nent TO the terrapin. Cut II all up and
put in a chafng-dish. to three large
terrapins, one pound of butter, little
cayenne pepper, and salt. and add sherry
wine at the table. If you like it.-Mrs.
Gibson's Maryland and Virginia Cook
Book"