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Terrapin, Newburgh

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

Cut all the meat and bones of the terrapin into half-inch pieces and place in a small saucepan with a gill sherry, two tablespoons port and two tablespoons brandy. Tie in a small cheesecloth half a sprig thyme, one crushed bay leaf, one clove, a blade mace and twelve whole spice and add to the terrapin. Season with a heavy teaspoon salt and two saltspoons cayenne pepper. Cover the pan and let gently cook for forty-five minutes. Take up the cloth with the herbs, add one truffle and cut into very small squares the livers and eggs. Mix in a bowl three egg yolks, two gills cream, half ounce fresh butter and the juice of quarter of a sound lemon, then add to the terrapin; gently mix with a wooden spoon until well thickened, being careful not to allow to boil. Transfer to a chafing dish or a silver soup tureen and serve.