Terrapins should be well washed, then thrown in a pot of boiling water, keeping the top on very tightly, as they are really better cooked with as little water as possible; principally by steam, is the best mode. You can tell when they are done, by the skin coming off easily, and also the bones leaving the meat. We use all of the terrapin, except the sand bag, and the end of the alimentary canal, which generally contains the last digested food. Cut up the entrails fine, and be careful in taking the liver from the gall; if the gall should break before taking it out, a little of the gall is an improvement to the terrapin. Cut it all up, and put in a chafing dish, to three large terrapins, one pound of butter, a little cayenne pepper, and salt, and add Sherry wine at the table, if you like it.