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Terrapin, Baltimore

Plunge a large diamond-back terrapin in boiling water for two minutes, take up and with a coarse towel pull off skin from the head, neck and feet. Place terrapin in a saucepan containing two gallons boiling water and one tablespoon salt, let boil for an hour, or until feet are soft to the touch, lift up with a skimmer and let drain for ten minutes. Remove both shells, cut off nails with a pair of scissors and take out intestines, also gall bag from liver, being very careful not to break it, as that would be sufficient to spoil terrapin. Cut liver in small squares and keep on a plate with the eggs until required.

Cut all the meat and bones of terrapin into half-inch pieces and place in a small saucepan with a gill sherry, two tablespoons port wine and a tablespoon brandy. Tie in a small cheesecloth a half sprig thyme, crushed bay leaf, clove, blade mace, and twelve allspice, add to terrapin and season with a good teaspoon salt and two saltspoons cayenne, cover pan and let gently cook for forty-five minutes. Take up cloth with herbs, add a truffle cut into very small squares, the liver, eggs, one and a half gills demi-glace, lightly mix and let gently boil for ten minutes. Shift pan to a corner of range, mix in little by little an ounce fresh butter, shuffle pan while adding, transfer terrapin to a chafing dish or silver soup tureen and serve.