Terrapin, Maryland Club

Have the terrapin ready and cooked as for No. 1082. For one quart of it, place four ounces of butter in a sautoir on the fire; let it heat and skim it well until it begins to become (nut butter); add to it the terrapin, and season with salt, cayenne and black pepper, also half a gill of good sherry. It can also be prepared by placing it in a chafing dish with salt, cayenne, fresh butter, and half a gill of good sherry.