TERRAPINS.
Take the terrapins one at a time, and immerse them in boiling water for half a minute; take them out and remove the skin; put them back into hot water, and watch them carefully that they do not boil too much; (some will be done in half an hour, others will take much longer. They are sufficiently done when the feet are soft to the touch.) Take off the shell and remove the sand bag and the gall, (which will be found in the liver; the sand bag is full of water;) then put them down to stew with one pound of best butter to three good-sized terrapins: season with red and a little black pepper; (no salt;) when they are perfectly heated through, put in the following dressing, and when it boils furnish the seasoning with a little salt, &c., if required. Dressing,—Take three yolks of hard-boiled eggs, to one large terrapin; mash them up fine, and add the best Madeira, a little at a time, until you make a thin paste; stir this into the terrapins, and add more wine, if necessary. There should be just dressing enough to float near to the top of your terrapin in the saucepan.