Cook as above directed, but instead of the pounded yolks add to the hot cream three raw yolks beaten light, after which the stew should not be suffered to boil. Bring up the heat by setting it in boiling water for ten minutes. If there are no eggs in the terrapin, make force-meat balls of pounded yolks worked to a paste with butter, and seasoned with pepper and salt, and made manageable by a little flour. Mould with floured hands, drop into boiling water, and simmer three minutes, then put into the stew.