Stewed Terrapin

Ingredients

• diamond back terrapin
• pure spring water
• fine flour

Directions

1. Immerse the terrapin in boiling hot spring water for 5 minutes to loosen the skin.

2. Remove the skin with a knife, polishing it with chamois leather.

3. Return the terrapin to boiling water, regulating the temperature with a thermometer.

4. Boil until the claws are soft enough to pinch into a pulp.

5. Remove the terrapin, taking off the bottom shell first.

6. Cut off the head and claws, then carefully remove the gall and sand bag.

7. Cut the remaining meat into pieces about ½ inch long, preserving all the juice.