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Classic
Cook Books
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page 38
To Stew Terrapins.
Wash four terrapins in warm water; then throw them in a pot of boiling water,
which will kill them instantly; let them boil till the shells crack; then take
them out, and take off the bottom shell; cut each quarter separate; take the
gall from the liver; take out the eggs; put the pieces in a stew-pan, pour in
all the liquor, and cover them with water; put in salt, cayenne, and black
pepper, and a little mace; put in a lump of butter the size of an egg, and let
them stew for half an hour; make a thickening of flour and water, which stir in
a few minutes before you take it up, with two glasses of wine; serve it in a
deep covered dish; put in the eggs just as you dish it.
Oyster Soup.
Strain the liquor from the oysters, and put it on to boil, with an equal
quantity of water; take off the scum as it rises; put in pepper, salt, parsley,
thyme and butter; stir in a thickening of flour and water; throw in the oysters,
and let them scald. If you have cream, put in half a pint just before you take
them up.
ANOTHER WAY.
Strain the liquor from a gallon of oysters, and add to it an equal quantity of
water; put it on the fire, and boil and skim it before you add the seasoning;
then put in six large blades of mace, a little cayenne, and black or white
pepper; (the latter, on account of the color, is preferable, as it is desirable
to have the soup as white as possible;) afterwards, permit all to boil together
about five minutes; then pour in the oysters and a quarter of a pound of butter,
into which a
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