Terrapin a la Baltimore

Have one quart of prepared terrapin as explained in No. 1082; drain it off. Cook four ounces of butter in a saucepan till it becomes hazelnut butter (No. 567), but watch carefully that it does not blacken; add to it the terrapin with some salt, freshly ground black pepper and a pinch of cayenne, fry for few moments, then moisten with the broth. Dilute one tablespoonful of fecula, arrowroot or cornstarch in a little cold water, pour it in with the terrapin, toss well to thicken nicely, and just when ready to serve add half a gill of good sherry wine. After the terrapin has been prepared it is served in chafing dishes kept warm by water boiling continuously by means of an alcohol lamp, or else in small silver plated saucepans (Fig. 282) or in China terrapins (Fig. 283), the backs of which are loose and are used as covers; whichever way may be chosen, be most particular that the terrapin is always served very hot.