STEWED TERRAPIN, WITH CREAM.

Place in a saucepan, two heaping tablespoonfuls of butter and one of
dry flour; stir it over the fire until it bubbles; then gradually stir
in a pint of cream, a teaspoonful of salt, a quarter of a teaspoonful
of white pepper, the same of grated nutmeg, and a very small pinch of
cayenne. Next, put in a pint of terrapin meat and stir all until it is
scalding hot. Move the saucepan to the back part of the stove or
range, where the contents will keep hot but not boil; then stir in
four well-beaten yolks of eggs; do not allow the terrapin to boil
after adding the eggs, but pour it immediately into a tureen
containing a gill of good Madeira and a tablespoonful of lemon juice.
Serve hot.


STEWED TERRAPIN.

Plunge the terrapins alive into boiling water, and let them remain
until the sides and lower shell begin to crack--this will take less
than an hour; then remove them and let them get cold; take off the
shell and outer skin, being careful to save all the blood possible in
opening them. If there are eggs in them put them aside in a dish; take
all the inside out, and be very careful not to break the gall, which
must be immediately removed or it will make the rest bitter. It lies
within the liver. Then cut up the liver and all the rest of the
terrapin into small pieces, adding the blood and juice that have
flowed out in cutting up; add half a pint of water; sprinkle a little
flour over them as you place them in the stewpan; let them stew slowly
ten minutes, adding salt, black and cayenne pepper, and a very small