Terrapin, Philadelphia Style

Immerse the terrapin, one by one, in boiling water. Let them remain in the water only long enough to loosen, and remove the outer skin on rubbing with a cloth. When all are cleaned, put them in a saucepan with a teaspoonful of salt to a quart of boiling water. Let simmer about three-fourths an hour, then cool in the water. When cold, remove the bottom shell, and separate the flesh at the joints, and cut it into pieces. Remove the gall from the liver, and the skin from the eggs. Cut the liver in slices. Cover the flesh, eggs, and liver with the liquid in which it was cooked and sherry wine, half and half. Set the dish over boiling water, and, when very hot, stir in (to each quart) half a cup of butter, beaten to a cream, and mixed with the sifted yolks of six hard-cooked eggs, a teaspoonful of salt (less may be needed), and a dash of black pepper. Beat in the butter a little at a time. Cream is sometimes substituted for a part of the terrapin broth.

Terrapin, New York Style

Use with the wine equal measures of the liquid in which the terrapin was cooked and rich brown sauce. Then finish with the butter and egg yolks.

Terrapin, Baltimore Style

Cook two ounces of butter until nut-brown in color. Add the terrapin. Mix thoroughly, then add the terrapin broth and Madeira. Thicken with arrowroot or cornstarch diluted with wine. Season with salt and pepper, and finish with two ounces of butter (for a quart of terrapin).