Page:Mrs Beeton's Book of Household Management.djvu/1814

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Ingredients.—Terrapins and water.

Method.—The terrapins are either killed by plunging them into boiling water like lobsters, or after cutting off the head the body is soaked in cold water for about ½ an hour, and afterwards boiled from ½ an hour to 2 hours, according to size and age. When sufficiently cooked, the legs can be broken with a slight pressure and the shell will separate easily. The liver, gall, bladder and sand bag must be taken away, also the head when not cut off before cooking, and the film surrounding the eggs. What remains is edible, and the water in the shell should be preserved.

The Terrapin is a fresh-water or tidal tortoise, of the family Emydidae, found from Rhode Island to the Gulf of Mexico. They vary considerably in size, quality and price in different localities.


Ingredients.—1 large terrapin, ½ a pint of cream, ¼ of a pint of sherry, ⅛ of a pint of water, the yolks of 3 hard-boiled eggs, 1½ tablespoonfuls of butter, 1 teaspoonful of lemon juice, 1 teaspoonful of salt, ¼ of a teaspoonful of mixed cayenne, ground mace, pepper and allspice.

Method.—Cut the meat of the terrapin into small pieces, place in a stewpan, add the water, butter, salt, mixed spices, and liquor drained from the shell and simmer gently for 20 minutes. Pass the yolks of eggs through a fine sieve, mix with them the cream, add the lemon juice and sherry, and mix the whole with the contents of the stewpan. Make thoroughly hot and serve.

Time.—To reheat the terrapin, about ½ an hour. Average Cost, 2s. 6d. to 10s., according to season and locality. Sufficient for 3 persons. Seasonable. Obtainable all the year.


Ingredients.—1 cupful of butter, 3 cupfuls of sugar, 3 eggs, ½ of a teaspoonful of saleratus, ½ a nutmeg grated, ½ a teaspoonful of salt, 1 teaspoonful of milk, flour.

Method.—Beat the butter, add to it the sugar, nutmeg, salt, saleratus, previously dissolved in the milk, and the eggs. Beat well, adding gradually as much flour as will make a thick batter. Heat the waffle-iron, rub it over with butter, put in about 2 tablespoonfuls of the batter and cook over a sharp fire.

Time.—To cook, from 8 to 10 minutes. Average Cost, 1s. 2d. to 1s. 4d Sufficient for 8 or 9 persons. Seasonable at any time.

3929.—WAFFLES. (Another Method.)

Ingredients.—½ a lb. of flour, ½ a lb. of butter, 2 ozs. of sugar, 3 eggs, i pint of milk, a teaspoonful of salt.