Diamondback Terrapin Stew, Chesapeake Bay Style Recipe #283841
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. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
by Molly53
2½ hours | 20 min prep
SERVES 6 -8
- 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 vegetable stock
- hot milk, if necessary
- 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.
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