Diamondback Terrapin Stew, Chesapeake Bay Style
- Ready In:
- 2hrs 20mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 3 large terrapins (turtles)
- 6 eggs, hard-cooked
- 3 tablespoons flour
- 1⁄2 teaspoon ground nutmeg
- 3 tablespoons lemon juice (fresh is best)
- 1 tablespoon lemon rind, grated
- 1 onion, peeled and sliced
- 2 stalks celery, diced
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup cream
- 2 cups sherry wine
- salt and pepper, to taste
- 3 cups chicken stock or 3 cups vegetable stock
- hot milk, if necessary
directions
- Drop live terrapin into boiling water and let stand for 5 minutes.
- Remove from water; rub skin off feet, tail and head with a towel, drawing the head out with a skewer.
- Clip off claws.
- Scrub shell with boiling water; break apart with a cleaver or axe.
- Remove meat and liver.
- Discard heart, sandbag, entrails and gall bladder (taking caution not to break it as it's bitter).
- Cut the liver in thin slices.
- Take out eggs, remove film and set aside in cold water.
- Mash yolks of eggs; add flour, nutmeg, lemon juice and rind.
- Stir in 1 cup of soup stock.
- Add onion, celery, terrapin and terrapin eggs and enough more stock to cover meat.
- Cook in double boiler until meat falls from bones.
- Remove bones, add worcestershire sauce, salt, pepper, chopped egg whites, cream, sherry and milk (if necessary).
- Heat thoroughly and serve with toast.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Molly53
United States