Habersham's Terrapin Stew
|Terrapin||3 Large, boiled and picked|
|Hard boiled eggs||6|
|Flour||3 Ounce (3 Heaping Tablespoons)|
|Worcestershire sauce||1 Tablespoon|
|Butter||1⁄2 Pound (Best Quality)|
|Lemon||1 , juiced and rind of the lemon|
|Sweet cream||1 Pint|
|Wine/1/2 pint sherry||250 Milliliter (Good Quality, 1 Tumbler)|
|Red pepper||To Taste|
|Jelly/Stock||1⁄4 Cup (4 tbs)|
Rub yolks of eggs and butter and flour together.
Put on jelly or stock to cook, and as soon as it boils, add egg mixture, also lemon and nutmeg.
Then put in terrapin eggs and meat, and last of all, the cream and wine, and be careful not to let curdle or burn.
Add chopped whites of eggs.
Always have enough hot milk to thin out if it is too thick.
But to prepare the terrapin before making the soup is another story.
In case you do have to do it yourself, here is the approved method.
Cut off heads, dip in boiling water for a short time, and carefully pull off outer skin from feet, and all that will come off the back.
With a sharp hatchet cut open the terrapin, and take out the eggs, and put aside in cold water.
Throw away entrails and gall bladder, saving the livers which are very much liked.
Leave all the legs on the back and put on to boil.
Put into about 3 pints of water with salt and onion and let simmer or steam (not boil) about 45 minutes.
When tender take meat from back and remove bones.
Cook meat a little more if not tender enough.
Cut up meat across the grain to prevent stringing and set stock aside to jelly.
Then forget it for a few hours (if you can) and when the party is imminent, proceed as above.