Wednesday, July 12, 2017

Baltimore Style of Making Terrapin Stew without Terrapin


  • 1 Rabbit 
  • 1 Calf's head
  • Pinch of salt
  • Pinch of pepper
  • 1 Laurel leaf
  • 3 hardboiled eggs
  • 1 glass of white wine
  • Chicken gizzards, liver, bacon and ham (optional)


  1. Cut up rabbit pieces into one square inch
  2. Clean the calf's head thoroughly and cut the pieces into one square inch
  3.  the optional left over chicken parts
  4. Flavor the meats with salt, pepper and one laurel leaf
  5. Simmer for two hours
  6. Let mixture sit overnight
  7. Simmer again for another two hours (4 hours total in two days)
  8. Skim off all of the grease
  9. Add 2-3 hardboiled eggs chopped finely
  10. Add a glass of white wine 
— Marshall Thomas, Deer Park, Md., July, 1889
Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 11, 2017

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