Name of the most costly of the tortoise family, having to be purchased by the inch, the diamond back being the best. To kill it, plunge into boiling water and let it remain there with the lid on for fifteen minutes, then take it out and peel the skin off the back and remove the nails from the claws; remove the under shell by cutting with a sharp knife where it joins the upper one, then remove the sand bag and gall bladder; save the blood, and remove all the meat and eggs; cut off the head and use it and the shell for soups; keep the meat, eggs and the green fat found at the shoulders in water till wanted for use.

Baked Terrapin

Take the terrapin meat, eggs and fat, put into the upper shell, moisten with a little Madeira sauce, add the juice of a lemon, season with salt, pepper, butter, a glass of Madeira wine; cover with a sheet of buttered paper, bake till done and serve in the shell.

Maryland Style Terrapin

Terrapin meat simmered in butter with the liquor obtained from the cutting up; flour added to form a roux, then moistened with boiling cream, till like a fricassee; seasoned with salt, pepper and mace; finish by adding the eggs, simmer, then add sherry wine.