The Boston cooking-school cook book

by Fannie Merritt Farmer

Terrapin à la Baltimore

1 terrapin

¾ cup White Stock

1½ tablespoons wine

Cayenne

1½ tablespoons butter

Salt and pepper

Yolks 2 eggs

To stock and wine add terrapin meat, with bones cut in pieces and entrails cut in smaller pieces; then cook slowly until liquor is reduced one-half. Add liver separated in pieces, eggs, butter, salt, pepper, and cayenne.