Wash the clams in two waters, chop them fine; add pepper and some chopped parsley; beat three eggs up very light and add to the clams; stir in a half pint of cream, slowly dredge in some flour until it is of the consistency of fritters; have the pan hot, and put in half butter and half lard, as in frying oysters—let it boil, and drop in a spoonful of the fritter batter. As soon as browned, serve hot.
The heaviest are the best. Put them, alive, into a kettle of boiling water, which has been salted, and let them boil from half-an-hour to three-quarters, according to their size; when done take them out of the kettle, wipe them clean, and rub the shell with a little salad oil, which will give a clear, red appearance; crack the large claws without mashing them, and with a sharp knife split the body and tail from end to end. Send to table and dress in any way preferred.
Cut the head off a snapper, then hang the snapper up for several hours; then put it in a pan of hot water ; wash it well, and break the shell and take out the meat—be careful of the gall—and put the meat in a pot with a very little water, the same as you would to stew a chicken ; when tender, make a dressing of milk, a large piece of butter, some allspice, mace, pepper and salt, some flour to thicken it, yolk of one raw egg; when done, add wine.
Put the terrapins alive in boiling water, for three minutes, one by one, then take them out and take off the skin of the feet; then put them in a fresh pot of boiling water, with some salt; let them boil for half-an-hour, or until they are tender; break open the shell, use all the meat but the head; be careful and not break the gall and the sand-bag, which are to be found in the liver; use about half of the liver, mixed smooth with flour and cream, the balance of the liver cut up with the meat. To each terrapin use a quarter-pound of butter, some cayenne pepper and salt, some ground allspice, and a small quantity of mace. To a half-dozen of terrapins take the yolks of four eggs, well beaten ; add to the terrapins after they are taken from the fire; then add wTine to the taste, or about half-pint to six terrapins.