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Chesapeake Terrapin Stew

  • 3 large terrapin
  • 6 hard-cooked eggs
  • 3 tablespoons flour
  • 1/2 nutmeg grated
  • 1 onion, sliced
  • 1/2 cup butter
  • 1 lemon, juice and grated rind
  • 2 stalks celery
  • 2 cups cream
  • 1 cup cooking sherry
  • 1 tablespoon Worcestershire sauce
  • Salt and dash red pepper.
  • Soup stock
Plunge live terrapin into rapidly boiling water. Let stand 5 minutes (be patient, you rascal). Remove, rub skin off feet, tail and head, using towel, drawing out head with skewer. Clip off clays. Scrub shell with boiling water. Break shell apart with sharp axe. Remove meat and the liver. Discard gall bladder, heart, sandbag and entrails. Cut liver in thin slices. Take out eggs, remove film, and set eggs aside in cold water. Combine egg yolks, onion celery and flour, and soup stock to cover, adding the lemon,nutmeg, terrapin eggs and the meat. Then add cream, sherry wine, Worcestershire sauce and other seasonings. Add chopped egg whites and enough hot milk to thin if stew becomes too thick. Simmer in double boiler until meat drops from bones (15 minutes). Remove bones before serving. Serve in hot tureen or chafing dish with toast on the side.
Submitted by Cassyjean - Torrington, CT May 31, 2009 15 min 30 min 45 min

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