Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

remove from the fire, add the eggs and lobster dice and fill the shells. Cover with fine crumbs, rounded, dot with butter, sprinkle with cayenne and bake to a delicate brown. Lobster á la Newburg Pick all the meat from the shells of two good-sized freshly-boiled lobsters and cut into one-inch pieces, which place in a saucepan over a hot range, together with two tablespoonfuls of butter, and season with a pinch of salt and one of cayenne. Cook five minutes, pour in a glass of sherry; simmer five minutes, add the beaten yolks of three eggs and a cupful of cream, stirring all the time. When it thickens, pour out and serve. Do not omit to put a pinch of soda in the cream. Stewed terrapin (A Maryland recipe.) Drop the “diamond-backs” into boiling water and cook until the heads and feet “skin off.” This should be in less than an hour. Let them get perfectly cold. Strip off the shells and extract the heart and entrails carefully, lest an incautious touch rupture the gall-bag and ruin everything. Cut off the head, tail and feet. Cut the meat up small with a sharp knife, put into a saucepan, cover with hot water and simmer fifteen minutes. Rub the yolks of half a dozen hard-boiled eggs to a powder and work in three tablespoonfuls of butter. Heat a cupful of cream in another vessel (with a pinch of soda) and work by degrees into the egg and butter, season with salt and cayenne and mix gradually with the hot terrapin. Cook one minute, add a glass of sherry and pour out. Fricasseed snapping turtle Have your fish merchant clean your turtle after he has killed him by throwing him into boiling water. Cut the turtle into neat dice, sprinkle with salt, pepper, onion juice, a dash of kitchen bouquet and a tablespoonful of mushroom catsup. Turn into a saucepan, add just enough cold water to cover the meat, fit a top on the vessel and simmer for half an hour. Now add a tablespoonful of browned flour rubbed to a