Terrapin, Ancient Style

Choose a six and a half inch terrapin, scald to remove the skin, and wrap it in several sheets of buttered paper; put it on a baking sheet and set it into a slow oven; it will take about an hour to cook; unwrap, and break the shell; remove the meats, suppress the gall-bag attached to the liver, also any spots found on the same, and cut it up into slices; take away the head, tail, claws, and white muscles on the four members, and then warm the terrapin in a good thick gravy (No. 405), season with salt, freshly ground pepper, cayenne, butter, adding some good sherry wine. Serve on a chafing dish.