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Stewed Terrapins

Cut the flesh off some small terrapins in little pieces, and put them over the fire in a stewpan, together with a seasoning of pepper and salt, a little cayenne pepper and a small piece of butter. Let them stew in the butter for a short time, add one wineglassful of water for each terrapin, and put in at the same time a piece of butter rolled in flour; stew for ten minutes, then add for each terrapin one wineglassful of white wine, and let it stew for another five minutes; then move the pan to the side of the fire, and stir in some beaten yolks of eggs, allowing one yolk to two terrapins. Cover the pan tightly and let it stand for five or six minutes. Then pour the terrapins, sauce and all, into a tureen and serve.

Stewed Terrapin, Baltimore Style Prepare two medium sized terrapins. Make one pint or so of mirepoix sauce, add to it one tablespoonful of flour and bake for fifteen minutes; moisten with one wineglassful of Madeira wine and one breakfast cupful of strong broth. Stir constantly, season with a small pinch of salt and a very little cayenne pepper, and reduce the liquor to half its original quantity. Cut the terrapins into small pieces, throwing the ends of the claws away; place the pieces in a stewpan, straining the sauce over them and finish with one ounce of fresh butter, also the juice of a lemon. Then dish up and serve. Stewed Terrapin, Maryland Style Carefully cut up two terrapins, place them in a saucepan with one wineglassful of good Madeira wine, a small pinch of salt, a little cayenne pepper, and an ounce or two of good butter. Mix thoroughly one breakfast cupful of sweet cream with the yolks of three boiled eggs, and add it to the terrapin, stirring continually while thoroughly heating, but without letting it come to a boil. Turn the whole into a tureen, and serve it very hot.