Stewed Terrapins.
Put them into boiling water, and boil rapidly for ten or fifteen
minutes, or until the nails will come out and the black skin rub off--
the time depending upon the size of the fish. After this, put into
fresh boiling water, and boil until the under shell cracks, which will
be about three-quarters of an hour. Remove the under shell, throw away
the sand and gall bags, take out intestines, and put the terrapins to
boil again in the same water for an hour. Pick liver and meat from
upper shell. Cut the intestines in small pieces, and add to this meat.
Pour over all a quantity of the liquor in which the intestines were
boiled sufficient to make very moist. Put away until the next day. For
each terrapin, if of good size, a gill of cream and of wine, half a
cupful of butter, yolks of two hard-boiled eggs, rubbed smooth, salt,
pepper and cayenne are needed. Pour over the terrapin, let it come to
a boil, and serve,--[Mrs. Furness, of Philadelphia.]
Soft-Shell Crabs.
Lift the shell at both sides and remove the spongy substance found on
the back. Then pull off the "apron," which will be found on the under
side, and to which is attached a substance like that removed from the
back. Now wipe the crabs, and dip them in beaten egg, and then in fine
bread or cracker crumbs. Fry in boiling fat from eight to ten minutes,
the time depending upon the size of the crabs. Serve with Tartare
sauce. Or, the egg and bread crumbs may be omitted. Season with salt
and cayenne, and fry as before,
When broiled, crabs are cleaned, and seasoned with salt and cayenne;
are then dropped into boiling water for one minute, taken up, and
broiled over a hot fire for eight minutes. They are served with
_maître d' hôtel_ butter or Tartare sauce.