TERRAPINS.
Wash them very well; then put them into a pot of boiling water; let them stay till you can easily take off the toe nails and the skin; take off the bottom shell; be careful in taking out the sand bag and the gall; (the gall is in the liver) cut the terrapins up; save all the juice which runs out in cutting; take out the eggs; put the terrapins down to stew; season with cayenne pepper, salt; roll a piece of butter in flour and mix in; add some wine, and drop in the eggs just before taking them up. The quantity of wine and butter depends very much upon the taste of the cook; but a quarter of a pound to two terrapins will be sufficient; and half a pint of wine to four or five terrapins.