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Classic
Cook Books
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page 33
TERRAPIN
Like crabs and lobsters, terrapins are thrown alive into boiling water and let
boil till the outer shell and toe-nails can be removed. Then wash and boil them
in salted water till the fleshy part of the leg is tender. Put them in a bowl or
deep dish, take off the second shell, remove the sand bag and gall bladder, and
cut off the spongy part. Cut up the meat, season it with salt, pepper, cayenne
and mace, thicken with butter and flour, and cook. Just before serving put in a
gill of sherry wine for every terrapin, and pour all over hot buttered toast.
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Classic
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