Eggs (yolks, only), 4,
Butter, 1/2 cup,
Cream, 1/2 cup,
Madeira, or sherry, 1/2 cup.
Take it out, and remove the bottom shell first. Cut off the head and claws, and take out the gall and sand-bag; and then cut up the remainder. Cut up entrails and all, about 1/2 inch lengths. Be careful to preserve all the juice.
Put the terrapin meat into a stewpan, and make a dressing of flour, yolks of 2 hard-boiled eggs, a third of a pound of good butter, salt, red pepper, a small quantity of rich cream and a half cup of madeira or good sherry to each terrapin.
All of the ingredients should be of the best quality. Stew it well, and dish promptly, and serve smoking hot.
The cow terrapin is the best - besides furnishing eggs, which are a great addition. Some persons have been known to season with spices, but this is not to the taste of epicures.