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diamondback terrapin stew chesapeake bay style

Desciption

turtle soup or stew is no longer a popular item on today's menus, but it once graced the tables of the rich and powerful. the diamondback terrapin was considered a delicacy to eat and hunted almost to extinction. due to this, it is listed as an endangered species in rhode island; considered a threatened species in massachusetts; is considered a "species of concern" in georgia, delaware, louisiana, north carolina, and virginia, but it holds no federal status. if you cannot source turtle meat, feel free to substitute chicken. this historic recipe comes from the southern chapter of the united states regional cookbook, culinary arts institute of chicago, 1947. cooking time is approximate.

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Steps

  1. Drop live terrapin into boiling water and let stand for 5 minutes
  2. Remove from water
  3. Rub skin off feet
  4. Tail and head with a towel
  5. Drawing the head out with a skewer
  6. Clip off claws
  7. Scrub shell with boiling water
  8. Break apart with a cleaver or axe
  9. Remove meat and liver
  10. Discard heart
  11. Sandbag
  12. Entrails and gall bladder
  13. Cut the liver in thin slices
  14. Take out eggs
  15. Remove film and set aside in cold water
  16. Mash yolks of eggs
  17. Add flour
  18. Nutmeg
  19. Lemon juice and rind
  20. Stir in 1 cup of soup stock
  21. Add onion
  22. Celery
  23. Terrapin and terrapin eggs and enough more stock to cover meat
  24. Cook in double boiler until meat falls from bones
  25. Remove bones
  26. Add worcestershire sauce
  27. Salt
  28. Pepper
  29. Chopped egg whites
  30. Cream
  31. Sherry and milk
  32. Heat thoroughly and serve with toast

Step 17

Total Time in Minute 140

Ingredients Count 14

cooking diamondback terrapin stew  chesapeake bay style

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Ingredients

Terrapins

Eggs

Flour

Ground nutmeg

Lemon juice

Lemon rind

Onion

Celery

Worcestershire sauce

Cream

Sherry wine

Salt and pepper

Chicken stock

Milk

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