1451 | Terrapin à la James Harris.
—Procure two fine Chesapeake Bay diamond-back terrapin, parboil and prepare them the same as for No. 60; then suppress the claws and galls; cut them into small equal pieces. Have the chafing-dishes ready lighted and the pan half filled with boiling water; arrange the dish over the pan, place the terrapin in the dish with one ounce of very good butter. Season with one tablespoonful of salt and a saltspoonful of cayenne pepper; then let gently simmer for twenty minutes; uncover, and pour in one wineglassful of good Madeira wine, put the cover on, and immediately send to the table with a decanter of sherry separately.