White Stew Of Terrapin Recipe

From MRS. JAMBS R. DEANE, of California, Lady Manager.
Two large terrapin; three tablespoonfuls butter; one pint cream; one-
half pint sherry or Madeira; one gill water; six hard-boiled eggs;
one-half a lemon; two level teaspoonfuls salt; cayenne, white pepper,
mace and allspice to taste. Cut up the terrapin fine; put in a stew
pan with terrapin juice, water, butter, salt, pepper and spices.
Simmer for fifteen minutes. Mash yolks of eggs well and mix gradually
with cream; add this mixture, with the wine, and the lemon cut in thin
slices, to the terrapin stew. Cut up the whites of eggs in thin rings
and, stirring, mix thoroughly, but do not let it boil. To be served at
once.

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