About a century ago, diamondback turtle (or terrapin) soup was a must for any high-class menu. It had a humble beginning: in Colonial times, diamondback turtles were such common fare among tidewater settlers that slaves, sick to death of eating turtle day in and day out, once went on a hunger strike to protest the stuff. By the the late 19th century, however, terrapin soup, redolent in cream and sherry, was so popular among the upper classes that the turtle was nearly hunted to extinction. The ban on sherry during Prohibition, followed by a reduced demand for the fancy foodstuff during the Great Depression, put an end to the terrapin soup fad.
3 pounds lean beef
1 pint milk
1 Tablespoon flour
½ teaspoon mace
½ teaspoon dry mustard
1 ½ quarts water
1 stick butter
1 cup cream
salt and pepper to taste
Today, diamondback turtles are on the "endangered" or "species of concern" list in seven states on the U.S. eastern seaboard. Nonetheless, this elegant set of 12 sterling silver terrapin dishes made by Shreve and Co. in the 1890s and originally used to serve diamondback turtle soup, are desired as collectibles and would be a conversation piece in any setting. In excellent condition, these dishes would also be a beautiful way to showcase a meal of mock terrapin soup. For more information, click here.
3 pounds lean beef
1 pint milk
1 Tablespoon flour
½ teaspoon mace
½ teaspoon dry mustard
1 ½ quarts water
1 stick butter
1 cup cream
salt and pepper to taste
- Boil the meat and water until reduced by a third.
- Add the milk and butter.
- Remove the meat and grind or chop fine. Return to stock.
- Simmer for 5 minutes more. Add flour dissolved in cream and seasonings. Cook until thickened. Serves 8.
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