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Terrapin Without Wine

Drop the largest, finest cow terrapin obtainable in boiling water. Boil fifteen minutes, then cool in cold water. Place it on its back and remove the entrails, gall bag, claws, and rub off the outer skin on the legs. Divide the meat into neat pieces, put these in a stew pan with water sufficient to cover, season with salt and pepper only, and boil slowly one hour. When done, cool and put away in the ice box. When wanted put it in a chafing dish, add two ounces of the best table butter, stir thoroughly, season to taste, and when the ingredients are thoroughly incorporated, serve on hot plates. No wine is used in the preparation of the dish, nor should any be served with it.