Terrapin Veal
Take some cold roast veal, (the fillet or the loin) and cut it into mouthfuls. Put it in a skillet or stew-pan. Have ready a dressing made of six or seven hard-boiled eggs, minced fine; a small tea-spoonful of tarragon mustard; a salt-spoonful of salt; and the same of cayenne pepper; a large tea-cupful (half a pint) of cream, and two glasses of sherry or Madeira wine. The dressing must be thoroughly mixed. Pour it over the veal, and then give the whole a hard stir. Cover it, and let it stew over the fire for ten minutes. Then transfer it to a deep dish, and send it to table hot.
Cold roast duck or fowl may be drest as above. Also, venison.