20 rEESH-WATER TURTLES. 



MISCELLANEOUS. 



The following recipes were obtained at St, Louis and apply to the native 

 turtles used there. They were meant to apply especially to the snapper; it is 

 believed, however, that they could be applied to the more delicate soft-shell, 

 where procurable, with even better results. 



13. Steamed turtle. — Take fresh turtle meat, fill with black pepper and a bit 

 of butter, steam until the flesh separates from the bones, then add black sauce 

 (the soy-bean sauce to be found in Chinese restaurants) or Worcestershire 

 sauce. 



14. Turtle cutlet. — Take lean turtle meat, pound until like hamburger steak, 

 dip into egg, roll in meal, and fry in hot fat. This tastes like veal cutlet. 



15. Simmered turtle. — Take 1 pound turtle meat, wash, cut into cubes, brown 

 in fat (lard or butter) with 1 large or 2 medium-sized onions, simmer until 

 tender, add Chili pepper while simmering. To serve, pour over boiled rice. 



16. Curry of turtle. — Take 1 pound of turtle meat, brown as above, with 1 

 large or 2 medium-sized onions. Put into the pot 1 medium-sized potato, 1 

 carrot, the onions which have been cooked with the turtle, a small piece of 

 parsley, i/^ teaspoonful of pepper, 1 teaspoonful of salt, and i/^ teaspoonful of 

 curry powder. Add the browned turtle meat to the mixture in the pot and let 

 simmer until tender. Make molds by hollowing out cups of boiled rice and 

 serve in the molds. This tastes like curry of cliicken or curry of veal. 



17. Turtle rivola. — (a) One-half pound turtle meat, best chopped through 

 a food chopper, add 2 onions, cook until tender, add % pound of cheese and 

 salt and pepper. 



(b) Take 1 cup flour, 1 egg, % teaspoonful salt, make a thick batter, roll out 

 thin into a sheet of noodle dough, and cut into 2-inch dice. 



(c) Take 1 spoonful of minced turtle meat, lay on the diced noodle dough, 

 fold over 3 corners and inclo.se the meat, cook like noodles in the water that 

 the turtle meat was cooked in, to which a spoonful of butter has been added. 



18. Turtle sausage. — Cook 2 pounds of turtle meat until tender, run through 

 a food chopper, add 2 eggs, drop into hot fat or fry right off the spoon until 

 brown. 



While the following recipe was originally intended to apply to the diamond- 

 back terrapin, it would doubtless serve very well for the fresh-water species, 

 and possibly for snapper or soft-shell turtle also : 



19. Stewed terrapin with cream.^ — Place in a saucepan 2 tablespoonfuls of 

 butter and 1 of rice flour, stir over a tire until it bubbles, then stir in a pint 

 of thin cream, 1 tablespoonful salt, i/o tablespoonful white pepper, % table- 

 spoonful grated nutmeg, and a very small pinch of cayenne, next put in 1 pint 

 of terrapin meat, and stir it all until scalding hot. Move saucepan to back 

 part of stove, where contents will keep hot, but not boil, then stir in 4 well- 

 beaten yolks of eggs. Do not boil, but pour immediately into tureen contain- 

 ing 1 tablespoonful lemon juice. Serve hot. 



<• From the " White House Cook Book." 



