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Stewed Terrapin, With Cream

Mix together in a saucepan, one small teacup of butter and one tablespoon of flour; put it on the fire and stir until it is well mixed and hot. Stir into this two teacupfuls of cream, one-fourth teaspoonful white pepper, half nutmeg grated, salt to taste, also a small quantity of cayenne. Then put in about a pint of the meat; stir until it is very hot. Then place the pan where it will keep the stew hot, but should not boil; stir into it the yolks of five eggs, well beaten; stir well, and pour the stew into a tureen at once (as the terrapin should not boil after adding the eggs) over a gill of good Madeira and a spoonful of lemon juice. Serve while hot. Season with salt and pepper.