Ingredients
- quarter pound butter
Directions
TAKEN VERBATIM FROM “AUNT” MARY SHARP (OLD MARYLAND COOK).
_Contributed by Mrs. Robert C. Wright, Haverford, Pa._
Put de tarrypins inter er tub er col’ water, an’ let ’em wash deyselves. Den pore off dat water, an’ put some mo’ in, an’ let ’em wash deyselves agin. Den drap ’em erlive inter biling water, an’ let ’em bile till ther feets is easy skunned, tunning ’em over eve’y now an’ agin. W’en de feets is loose an’ easy, took from de shell, take ’em out and put ’em on er dish. Save er litl’ er de water dey was biled in an’ streen it. W’en de tarrypins gets cooled off, pick ’em, but be keerful not ter break de gall. Split de entruls an’ cut ’em up ’bout er inch long. W’en de meat is all cut up, th’ow in er litl’ raid pepper, black pepper, salt an’ mace. Put ’em in er stewpan wif jes ’bout nuff er de water dey was biled in ter kiver’ em, an’ den stew ’em slow fer er littl’ more’n er quarter hour. Den put in some browned flour mixed up wif butter stirred in, near ’bout er quarter pound butter, an free (3) tablespoonfuls flour ter er mejum size tarrypin. Put de wine in jes as de tarrypins is took outen de stewpan fer de table.