Louis' every woman's cook book

Dip a live diamond-back terrapin in boiling water and with a coarse towel remove the fine skin from the limbs, head, and neck. Put the terrapin in a saucepan with water and salt and boil until tender; about thirty or forty minutes is required for a young one. After it is cold, break the shell, remove all the meat, and separate the gall from the liver. Cut the meat into pieces, also the liver, and free the terrapin eggs from the dark skin surrounding them. Put all into a saucepan with a glass of sherry wine and one-half a pint of strong chicken stock; garnish with a small onion, one-half a small carrot, and a bouquet of parsley. Boil for fifteen minutes and then remove the garnishing. Add to the now reduced liquid a gill of cream sauce. Mix the yolks of three eggs with a gill of cream, stir into the sauce and let it thicken, add two ounces of butter, a little more sherry wine, and a dash of brandy. Season with salt and Cayenne and add the juice of one-half a lemon. Then remove from the fire. Be careful that the sauce does not curdle. Serve in a covered deep entree dish or in a blazer. Serve toast separate. TURTLE MEAT OR FINS A LA NEWBURG Put about ten pieces of cooked green turtle meat or fins (each two inches square) in a saucepan with some of the liquid. Boil and add one-half a cup of cream and a small glass of Madeira wine. Stir in the yolks of three eggs mixed with a gill of thick cream, shaking the saucepan all the time, so it will mix well and thicken the sauce. Add one ounce of butter and a dash of brandy. Season with salt and Cayenne pepper and serve in a covered entree dish. Serve toast separate. When Served. Guests. Remarks. ROAST, JOINTS OR GROSSES PIECES ROAST SIRLOIN OF BEEF, ENGLISH STYLED Take the best part of the sirloin with the tenderloin in it. Tie a string around it, so that the flank will partly cover the fillet. Roast in a moderate oven until cooked rare. It will take about two hours or more to cook. When more than half-cooked put into the same pan raw peeled potatoes, the size of a large egg, and roast them with the meat. RIB OF BEEF AND TIP OF THE SIRLOIN A piece of three or four ribs of beef, or two or three ribs of the loin of beef, called the tip, may be obtained ready trimmed to roast from the butcher. Cook in the same way as for the previous recipe. Serve with horseradish sauce. To make the horseradish sauce, grate a root of peeled fresh horseradish, put into a small bowl, add a pinch of salt and a pinch of sugar and enough thick cream to obtain a thick sauce. Serve separate in a sauce boat. TENDERLOIN OF BEEF A LA PORTUGAISE Trim and lard with small strips of fat pork a fillet or tenderloin of beef. Roast for about forty minutes with slices of carrots and onions, a few small pieces of lean ham, and herbs and butter. Baste it over occasionally while roasting. Dish up on a platter ; drain off the butter from the roasting-pan, add a glass of sherry wine, onehalf a cup of gravy, and one-half a cup of brown sauce. Let it come to a boil and strain over the tenderloin. Surround with stuffed tomatoes. BRAISED RUMP OF BEEF WITH MACARONI In a heavy copper saucepan roast a piece of rump of beef weighing six or seven pounds until nicely coloured When Served. Guests. Remarks.