Terrapin Ducks
Take a fine large plump duck. Cut it in small pieces, and stew it in merely as much water as will cover it well, and keep it from burning. Let it stew gently, and skim it well. When it is done take it out, and cut all the meat off the bones in little bits. Return the meat to the stew-pan, and lay it in its own gravy. Add the yolks of half a dozen hard-boiled eggs, and make them into little balls with beaten white of egg, a quarter of a pound of fresh butter divided into eight bits, each bit dredged with flour, the grated yellow rind and juice of a lemon or orange, and a heaped tea-spoonful of powdered mace and nutmeg. Let it stew or simmer gently till it comes to a boil, keeping it covered. When it has boiled, stir in while hot two beaten yolks of raw egg, and two large wine glasses of sherry or Madeira. Set it over the fire again for two or three minutes, keeping it covered. Then serve it up in a deep dish with a cover.
For company, you must have two ducks, and a double portion of all the above ingredients.