Terrapin Stew

Ingredients

• 6 whole female terrapins
• 0.5 pint water
• 6 whole eggs
• 0.5 pound butter
• 1 pint sherry wine
• 1 teaspoon mustard
• 1 tablespoon wine
• 1 whole lemon
• 1 teacup sweet cream
• 12 grains allspice
• salt and pepper

Instructions

1. Place live female terrapins in boiling water and let them remain for fifteen minutes.
2. Remove the shells carefully, being careful not to break the galls.
3. Clean the entrails from the meat and scrape the black skin from the feet with a knife.
4. Lay the cleaned terrapins in clear water for ten minutes.
5. Transfer them to a kettle with half a pint of water and stew very slowly for about three hours.
6. Boil six eggs hard and rub the yolks to a powder.
7. Add half a pound of best butter to the eggs and beat together until it becomes a cream.
8. Gradually add one pint of sherry wine to the cream and mix well.
9. Mix a teaspoonful of best mustard with a tablespoonful of wine and add to the stew during cooking.
10. Slice one lemon and add to the stew just before dishing up for table.
11. Gradually add the egg and butter cream to the stew, stirring well to thoroughly mix it in.
12. Season with salt and pepper to taste, and add sweet cream and allspice if desired.