Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: pin; some take three hours. When they are soft, open them carefully, take out the sand bag, the spongy part, and the gall, which you must not break. Cut all the remainder of the terrapin in small pieces, put them in a stew pan, and to each large terrapin take a quarter of a pound of butter, one wine glass of Sherry or Madeira wine, salt, black and red pepper, and mustard, to suit the taste, also to each terrapin, the yelks of two hard boiled eggs, mashed to a paste, with a little butter. Mix the whole together, and stew fifteen minutes. Send them to the table hot. BOILED CRABS. 40. Have a large pot of water strongly salted, let it boil hard, put in your crabs and boil them for twenty minutes. If the water should cease boiling the crabs will be watery. Take them out, break off the claws, wipe the shells very clean, also the large claws. When cold, place them on a dish with the large claws around it. The claws should be cracked before they are sent to the table. The small ones are not generally eaten. SOFT CRABS. 41. Prepare your crabs by removing the spongy part, and sand bag. WTipe them very clean and fry them in some hot lard and butter mixed. Whenthey are a fine yellow brown on both sides, place them on a dish and send them to the table hot. BOILED LOBSTER. 42. Lobsters, as well as crabs, should be boiled in strong salt and water. Have your pot of water boiling hard, put in your lobsters and boil them for half an hour, or if they are very large, a little longer. Take them out of the pot and when they have drained, open them, extract the meat carefully, and send it to the table cold. Lobster is usually dressed at the table with mustard, hard boiled eggs, cayenne pepper, salt, vinegar and oil. LOBSTER SALAD. 43. One large lobster. Three table spoon...