Drop the terrapin in sufficient tepid water to allow it to swim, and leave them thus for half an hour, then change the water several times and wash them well. Scald, by plunging them into boiling water, and take out as quickly as the skin (a small white skin on the head and feet) can be removed with a cloth, put them on to cook in water without any salt or seasoning, or else in a steam vessel leaving them for thirty to forty-five minutes, and lift them out as quickly as they are done. In order to be sure of this, press the feet meat between the fingers, and if it yields easily under the pressure, they are ready. Those that cannot be cooked in forty-five minutes are considered of an inferior quality, and those that are not done after one hour (unless they are very large), should be rejected as worthless, for although the meat may eventually become tender, it will be stringy and not have the same delicate taste of a good terrapin. Let them get cold, cut off the nails, then break the shell on the flat side, on both sides near the upper or top one; detach this shell from the meats, empty out all the insides found in this upper shell, suppressing the entrails and lights, and carefully removing the gall bladder from the liver, being very particular not to break it, also cutting away with the tip of a small knife any gall spots to be found thereon, then place the liver in cold water.

Remove the whiite inside muscles, as well as the head and tail; separate the legs at their joints and divide into an inch and a quarter pieces; do not break the bones; the lights, entrails, head, tail, claws, heart, muscles and gall bladder to be thrown away. Lay the terrapin in a saucepan with the eggs and liver cut in thin slices, season with salt, black pepper and cayenne, and cover with sufficient water to attain to the heighth of the terrapin, then let boil and finish the cooking in a slow oven for twenty to thirty minutes; the terrapin is now ready to be used, and can easily be finished by following the recipes found later on. Should it only be required for the next day, place in tin molds or else small China pots, the proportions being at the inside bottom two and three-eighths inches, on top, three inches in diameter, and two and three-eighth inches high. Allow four or six eggs to each, fill them up with terrapin, about six ounces for each, and finish filling with the broth; each mold will contain one portion. When unmolded each one should weigh seven ounces.

This quantity will be sufficient for two or three persons for a dinner and for five persons for a buffet.

(1083). Terrapin A La Baltimore (Terrapene A La Baltimore)

Have one quart of prepared terrapin as explained in No. 1082; drain it off. Cook four ounces of butter in a saucepan till it becomes hazelnut butter (No. 567). but watch carefully that it does not blacken; add to it the terrapin with some salt, freshly ground black pepper and a pinch of cayenne, fry for few moments, then moisten with the broth. Dilute one tablespoonful of fecula, arrowroot or cornstarch in a little cold water, pour it in with the terrapin, toss well to thicken nicely, and just when ready to serve add half a gill of good sherry wine. After the terrapin has been prepared it is served in chafing dishes kept warm by water boiling continuously by means of an alcohol lamp, or else in small silver plated saucepans (Fig. 282) or in China terrapins (Fig. 283), the backs of which are loose and are used as covers; whichever way may be chosen, be most particular that the terrapin is always served very hot.

Fig. 282.

Fig. 283.