This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Kill the terrapins by dropping into hard-boiling water. Cook one hour or until the skin comes off easily from the heads and feet. Let them get perfectly cold ; take off the shells, remove intestines, lights, heads, hearts, tails, and feet. Be careful not to break the gall-bag. Cut into dice, put into a saucepan, and just cover with water and stew, after they reach the boil, for fifteen minutes. Have ready the yolk of one hard-boiled egg for each terrapin, rub to a powder, and then to a paste with butter, allowing a teaspoonful for each terrapin. Heat three tablespoon-fuls of cream in a saucepan, for each terrapin (dropping in a bit of soda). Pour upon the egg-and-butter paste by degrees, season with paprica or cayenne, salt, a pinch of nutmeg or mace, and stir into the stewed terrapin. Cook two minutes or until scalding hot, add a teaspoonful of sherry for each terrapin, and serve hot at once.
This is the Baltimore recipe for the expensive delicacy.
 
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