1450 | Terrapin à la McGovern.
—Prepare two fine diamond-back Cheasapeake Bay terrapin, same as in No. 60. Discard the claws, as also the galls; cut them into small equal pieces, then place the terrapin in the ready chafing-dish with one ounce of fresh butter, as in No. 1448. Season with a tablespoonful of salt and half a saltspoonful of cayenne pepper, tightly cover the plate, and let gently simmer for fifteen minutes. Remove the cover, pour in half a wineglassful of good Madeira wine, tightly cover, and let gently simmer for about fifteen minutes longer. Lift up the cover, then squeeze in the juice of a small, sound, juicy lemon, carefully suppressing all the seeds, adding one teaspoonful of fresh, finely chopped parsley, cover tightly again, gently shuffle the dish so as to mix all well together. Extinguish the light of the lamp, and send to the table, either in the chafing-dish or in a hot soup tureen.