Terrapins should be boiled, or rather thrown alive into boiling water for twenty minutes, and then taken out, carefully skinned, and the toe-nails taken off. This first water in all cases should be thrown away, as all the solvents of the body are contained in it, otherwise the terrapin will have a strong taste. Boil it for two hours in fresh water, or, if the terrapins are large, until the legs can be taken off easily, or the shells become detached. Take off first the two hind legs, and then carefully take out the sand bag and the end of the alimentary canal, which generally contains the last digested food. Then break off the fore legs, clean the head, and break up the neck; cut up the entrails fine, and carefully detach the eggs. Have a bowl of cold water ready to wash off the liver in case the gall should be broken in boiling. If not broken, detach it with a sharp knife from the liver, and should it break in handling plunge the pieces stained by it in cold water.

The Dressing. - For a full count terrapin: The yolks of four hard-boiled eggs should be rubbed up with one quarter pound of butter, one-half teacupful browned flour, one table-spoonful mustard, salt, cayenne pepper, and black pepper to taste. When the dressing is boiling add the terrapin, stirring all the time to prevent scorching. Just before taking from the fire, add a tumblerful of Sherry wine and boil up once. Serve hot.