It is of the greatest importance that the gall should be very carefully removed, for, if the sack be punctured or in any way injured, so that the liquid touches the liver or meat, its disagreeable bitter taste will infect the entire dish.
Drop the live terrapin into hot water, and let it remain until the skin can be removed from the head and feet. Then remove, wash in several changes of water, take off the skin from the head and feet by rubbing it with a cloth, and return it to fresh scalding water to cook until tender. This is shown by pressing the feet between the fingers. They should be done in forty-five minutes to an hour. If a longer time is required, the terrapin is probably not a good one, and the meat will be stringy. Remove as soon as tender. When cold, cut off the nails, remove the shells, take out very carefully the gall-sack from the liver, the entrails, lights, heart, head, tail and white muscles. Separate the pieces at the joints, divide the meat into pieces an inch and a half long, and do not break the bones. Place the meat, cut into pieces, the terrapin eggs and the liver in a pan, cover with water, and boil again until the meat is ready to drop from the bones.
Mash the yolks of eight hard-boiled eggs and mix them with two tablespoonfuls of best butter, rubbing them to a smooth paste. Put a pint of cream in a double boiler; when it is scalded, stir in the egg and butter until smooth; season with salt, white and cayenne pepper, a dash of nutmeg and allspice. Add a quart of terrapin prepared as directed above, and simmer for ten minutes, or until the terrapin is well heated. Just at the moment of serving add two tablespoonfuls of sherry or madeira; serve very hot. Terrapin is often served in individual metal cups made for the purpose, so as to insure its being hot; but with care to have all the dishes hot, the stew need not be allowed to get cold when served in ordinary deep plates.
Put in a saucepan one quart of terrapin (prepared as directed, page 312), a half pint of cream, and a tablespoonful of best butter. Let it cook a few minutes; then draw it aside, and add the yolks of five eggs beaten with a half pint of cream. Stir until the eggs are thickened; but do not let it boil, or it will curdle. Season with salt, white pepper and paprica. At the moment of serving, add two tablespoonfuls of sherry. Like all Newburg dishes this must be prepared only just in time to serve, or it will curdle.