The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1897-04-23
LUSCIOUS TERRAPIN.
stRob. the Sea- Cook's'' Recipe for Cook
- iNv u Single One. $3.50 - !.

PHILADELPHIA is Justly noted for a
number, OF places where teffapin is
cooked to the epicure's taste. One cam
not name them ALL hut MrGowan, AL,
gustin, Boldt, Cowlry and Stevens have
deseryedly achieved fame in this particu-
lar. In reputation it must be confessed
that MCGOWAN leads the van. As IL rule,
negroes excel in cooking the, dish.
Frenchmen are rarely adopts, at it. gen
early spelling the delicate flavor with too
many hSin's. MCGOWAN employs a nov
81 method to render the flavor Of the
sas % %ss. ese that Inc so sy f Ssd as
he intends cooking the terrapin he takes
the torpid creatures from the dark bar
rels they are packed in and places them
in a bathtuh containing n few inches of
tepid water. This warns them into az
tive life, and they move about freely
and cleanse themselves.
Bob, the Sea Cook" some years ago,
told the Caterer how to cook terrapin.
He was a disciple of old James Prosser,
Il colored man who was famous in this
city years ago for the manner in which
he prepared the dish. Here was his
way, of doing it.
day is nippin'. Temperature and terra
pin go hand in hand. Now as to your
terrapin; bless you, there is all the diff
ference i'll the world in them. The more
northerly is the terrapin ground, the bet
ter. You eat a Florida terrapin; you
needn't despiSe it. for terrapin is terrapin
anywhere, but YOU get a Chesapeake one
Long island one, and there is just the
difference between $40 dozen and $50.
Warm water kind o washes the delicate
flavor out of them. Don't YOU let the
prevention of cruelty to animals folks
know it: but your terrapin must be boiled
alive. Have Il good big pot with hot
fire under it, so that he shan't anguish.
pop him in. What l am going to give
is a recipe for 4 ingle one. If you are
awfully rich and go in for a gross of ter
rapin, just use your multiplication table.
Just as soon as he caves in. watch him
and try his fippers: when they part
when you try EN- with your finger, he is
good. Open him nicely with knife;
billing of him dislocates his snuffbox.
Pick out every scrap of his meat: there
ain't overmuch of it. more's the pity: the
most is i'll the jints of the legs and side
lockers, but if you want to commit muir
der, just you smash his gall. Then your
terrapin is gone forever. Watch close for
eggs and handle them gingerly. Now,
having got him or her all into shape,
eggs: you must have them fresh. Bile
EN- hard and mash 'em smooth. Add to
that tablespoonful of sifted flour, three
Ia blespoonfuls of cream, salt and pepper
(red pepper to terrapin is just depravi-
ty) and two wine glasses of sherry wine
wine as costs $3.50 bottle amt
bit too good. There never was drop of
grape juice from Jeres de Frontera that
wouldn't think itself honored to have it.
self mixed up with Il terrapin. Now,
YOU want quite quarter of a pound of
the very best fresh butter and put that
IN porcelain-covered pan and melt it
hrst-mustn't be Drowned When it
comes to be oily, put in your terrapin,
yolks of eggs, Wine and all. Let it SIM
ner gently, gently. Billing up two Or
three times does the business. What
you are after is to make it blend. There
amt nothing that must be too pinted
in Il terrapin stew. 1t wants to be
quiet thing; a suave dish. just pervadcd
with most beautiful and natural terra
pin aroma. You must serve it to the peo-
pie that eat it ON hot plate, but the
real thing is to have it on a chatting DISH
and though a man oughtenter be selfish,
there is kind of divine satisfaction in
eating it all to yourself But there won't
be never another Jeems Prosser. His
secret died with him. Philadelphia
Times