Terrapin Stew Recipe

Boil according to size thirty or forty minutes, so that the upper shell

will separate from the lower easily. Take "gall-bag" from liver, which

is always found on the right lobe. Avoid breaking, as it will give a

bitter taste and spoil the dish. Strip the skin from the claws, cut off

the nails and skin the head. Throw nothing away but the "gall-bag." Cut

all into small pieces; stew slowly in sherry wine closely covered, with

a goodly supply of butter and red pepper, for one hour and a half. Salt

to taste. If they have no eggs in them, add 2 or 3 eggs, hard-boiled,

for each terrapin and the juice of 1 lemon, skinning another to lay on

top. When about to take from the fire, thicken with a little flour.

Serve on hot toast, well-buttered, over which sprinkle a finely chopped

egg.

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