What's on the Menu?!: Terrapin a la Baltimore

Smiley's Cookbook (1895)

Terrapin à la Baltimore

The Table (1889)
Alessandro Filippini

2 medium-sized terrapins

½ pint mirepoix

1 tbs flour

½ glassful Madeira wine

1 cupful strong broth

Half a pinch of salt

Very little cayenne pepper

1 ounce fresh butter

Juice of a lemon

Prepare two medium-sized terrapins, make half a pint of mirepoix, add to it a tablespoonful of flour, let cook for fifteen minutes, then moisten with half a glassful of Madeira wine, and a cupful of strong broth. Stir well, and constantly, then season with half a pinch of salt, and a very little cayenne pepper; reduce to half. Cut the terrapin into small pieces, throwing the ends of the claws away; put them in a stewpan, straining the sauce over, and finish with an ounce of fresh butter, also the juice of a lemon.

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