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Stewed Teerapin

A stew of terrapin meat, blood, and organ pieces simmered with wine, cream, butter, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Brandy and sherry are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,209 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Stewed Teerapin

Ingredients

Directions

Prepare the terrapins

  1. Plunge the terrapins alive into boiling water for less than an hour until the shells begin to crack.

  2. Remove them and let them cool, then take off the shell and outer skin, saving all the blood.

  3. If there are eggs, set them aside. Carefully remove the insides, avoiding breaking the gall.

  4. Cut the liver and all the insides into small pieces, adding the blood and juice.

Stew

  1. Add ½ pint of water and sprinkle flour over the mixture in a stewpan.

  2. Stew slowly for 10 minutes, adding salt, black pepper, cayenne pepper, and mace.

  3. Add ⅓ cup of brandy and ½ pint of sherry wine, and let it simmer gently.

Finish and serve

  1. About 10 minutes before serving, add ½ pint of rich cream and ½ pound of sweet butter, using flour to prevent boiling.

  2. Just before removing from heat, peel the eggs and add them whole, or use hard-boiled yolks if no eggs are available.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Brandy + sherrytop 6% of all pairs
    Smell alikemoderate
    Cooked together1,209 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Brandy + winetop 9% of all pairs
    Smell alikemoderate
    Cooked together2,427 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Terrapins
Provide the meat that forms the body of the stew.
Flour
Thickens the stewed liquid so it becomes a body-rich sauce.
Rich cream
Adds richness and smooth texture to the finished sauce.
Sweet butter
Adds fat for silky mouthfeel and a rounded, rich flavour.
Eggs
Add richness and body to the sauce when cooked gently in it.
Sherry wine
Adds acidity and depth of flavour to the stew.

The step that matters

Adding the cream and butter. Once dairy is added, it can curdle or separate if it boils hard. Keeping the heat low and using flour, as the method directs, helps the sauce stay smooth and emulsified.

Swap the mace

How well each one fits the dish's main ingredients (flour, pepper, brandy, sherry, wine, cream, butter):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against flour, pepper, brandy, sherry, wine, cream, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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