Land-terrapins, it is hardly necessary to say, are uneatable, but the
large turtle that frequents our mill-ponds and rivers can be converted
into a relishable article of food.
Plunge the turtle into a pot of boiling water, and let him lie there
five minutes. You can then skin the underpart easily, and pull off the
horny parts of the feet. Lay him for ten minutes in _cold_ salt and
water; then put into more hot water—salted, but not too much. Boil
until tender. The time will depend upon the size and age. Take him
out, drain, and wipe dry; loosen the shell carefully, not to break
the flesh; cut open also with care, lest you touch the gall-bag with
the knife. Remove this with the entrails and sand-bag. Cut up all
the rest of the animal into small bits, season with pepper, salt, a
chopped onion, sweet herbs, and a teaspoonful of some spiced sauce, or
a tablespoonful of catsup—walnut or mushroom. Save the juice that runs
from the meat, and put all together into a saucepan with a closely
fitting top. Stew gently fifteen minutes, stirring occasionally, and
add a great spoonful of butter, a tablespoonful of browned flour wet
in cold water, a glass of brown Sherry, and lastly, the beaten yolk of
an egg, mixed with a little of the hot liquor, that it may not curdle.
Boil up once, and turn into a covered dish. Send around green pickles
and delicate slices of dry toast with it.