Wash four terrapins in warm water; then throw them in a pot of boiling
water, which will kill them instantly; let them boil till the shells
crack; then take them out, and take off the bottom shell; cut each
quarter separate; take the gall from the liver; take out the eggs; put
the pieces in a stew-pan, pour in all the liquor, and cover them with
water; put in salt, cayenne, and black pepper, and a little mace; put in
a lump of butter the size of an egg, and let them stew for half an hour;
make a thickening of flour and water, which stir in a few minutes before
you take it up, with two glasses of wine; serve it in a deep covered
dish; put in the eggs just as you dish it.


Oyster Soup.

Strain the liquor from the oysters, and put it on to boil, with an equal
quantity of water; take off the scum as it rises; put in pepper, salt,
parsley, thyme and butter; stir in a thickening of flour and water;
throw in the oysters, and let them scald. If you have cream, put in half
a pint just before you take them up.


Another Way.

Strain the liquor from a gallon of oysters, and add to it an equal
quantity of water; put it on the fire, and boil and skim it before you
add the seasoning; then put in six large blades of mace, a little
cayenne, and black or white pepper; (the latter, on account of the
color, is preferable, as it is desirable to have the soup as white as
possible;) afterwards, permit all to boil together about five minutes;
then pour in the oysters and a quarter of a pound of butter, into which