Terrapin

James H. Barney, President Maryland Club, 1870

Put them in tub of cold water for about one hour, after which throw them into boiling water and boil until dead. Then take out and with a rough cloth wipe thoroughly all in and around shell and legs and feet, to get off any black skin or dirt. Then throw again into boiling water and cook until the shell comes off easily, and the claws pull off in the same way. Each terrapin has to be tried separately to see if the legs are soft and pliant and the shell and claws come off easily (age tells), and no amount of cooking in a chafing dish later will make tender if not cooked enough before being picked. Hold your terrapin over a dish so that any of the water that runs from it can be saved, and then take off the lower shell and take out the liver which has the gall bladder in, and, holding that over another dish, cut out the gall bladder as you may break it, and if you do, don't want it to spoil your terrapin. Pick your terrapin, leaving the small bones in it, and when picked, to a pint of the meat and liquor add half pound best butter, saltspoonful of dry mustard, wineglass of good sherry or madeira, and salt to taste. Heat when ready to serve, but do not cook, and be sure and have hot plates. If you like it you can add about a cup of cream, but we do not do it at the club.

From page 23 of the 1904 edition.

Original pages from the book