Terrapin
O CLEAN AND PREPARE TERRAPIN FOR USE-If the large southern variety is used, cut off the head and let the terrapin lie in cold water one-half an hour, then drop it into boiling water and cook for ten minutes. Pour off the water, and cover the terrapin with cold water, letting it stand until cool enough to handle easily; then take it up, and with a towel rub the nails and black skin from the legs. Wash the terrapin carefully, place it in a stewpan with boiling water to cover, and cook until the flesh is tender, which will be when the joints of the legs can be broken with a slight pressure, and the shell separates easily. Remove from the water, and after it has cooled a little, place the terrapin on its back, with the head away from you, and loosen and remove the under shell. The liver, gall-bladder and sand-bag will be found near the head end, the gall being attached to the left side of the liver. Take out the gall as you would that of a chicken, being careful not to break it. All that remains is used for food. Take out the eggs, if there are any, remove the slight membrane around them, and drop into cold water. Cut all the meat very fine, saving any water that may collect in the shells. The terrapin is now ready to use in a stew or in other ways. It is commonly served stewed.
TERRAPIN À LA MARYLAND-Mash the yolks of six hard boiled eggs and mix them with two tablespoons of butter. Put one pint of cream in a double boiler; when it is scalded, stir in the egg and butter till smooth; season with salt, cayenne, a speck of allspice and nutmeg. Add two terrapins finely cut and simmer for ten minutes. Just at the moment of serving add two tablespoons of sherry or Madeira; serve very hot. Terrapin is often served in individual metal cups or saucepans with covers.