Bluff Plantation Cooter Pie

This Bluff Plantation Cooter Pie recipe came from the "Charleston Receipts" cookbook published by the Junior League of Charleston, SC, in 1950.

Guess I have missed out on some of the great recipes in life--thank goodness!

1 medium sized cooter (terrapin)
1/2 cup stewed tomatoes
1 cup milk
1 cup liquor from stew pot
2 tablespoons butter
1 tablespoon whiskey
1 tablespoon sherry
2 hard-boiled eggs, cut up
2 slices toasted bread (crumbed)
Worcestershire sauce
Celery salt
Mace
Red pepper
Black pepper to taste

Drop live cooter in the pot of boiling water. Cook 45 minutes. open shell with a saw and take out meat, fat, liver and eggs. Be careful not to break the gall. Remove meat from the feet and legs. Put all this in a pot with a little water and salt and stew until tender, usually about one hour.

Then cut up meat, liver and eggs and add stewed tomatoes, milk, liquor from stew pot, butter, whiskey, sherry eggs (cut up), bread crumbs and seasonings. Put in shell which has been thoroughly cleaned, cover with cracker crumbs, dot with butter and bake in 375 degree oven about 45 minutes.

Serves 6

Wow! Now that is some main dish!

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