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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.

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