Stewed Terrapin with Madeira Wine

After the terrapin have been cut up, fry them in butter, then dredge over a little flour that has been browned in the oven. Fry once more for a few minutes, moisten with half white wine and half broth (No. 194a), season with salt and pepper, and let simmer and despumate for twenty minutes; finish cooking in the oven for thirty or forty minutes longer, and just when prepared to serve, add a little good Sherry or Madeira wine.