Stewed Terrapin, Baltimore Style

Prepare two medium sized terrapins. Make one pint or so of mirepoix sauce,
add to it one tablespoonful of flour and bake for fifteen minutes ; moisten with one
wineglassful of Madeira wine and one breakfast cupful of strong broth. Stir constantly,
season with a small pinch of salt and a very little cayenne pepper, and reduce
the liquor to half its original quantity. Cut the terrapins into small pieces, throwing
the ends of the claws away ; place the pieces in a stewpan, straining the sauce over
them and finish with one ounce of fresh butter, also the juice of a lemon. Then dish
up and serve.