Mrs. Craig D. Ritchie's Recipe: Philadelphia, 1897

"To begin, the terrapin (turtle) must be plunged into boiling water and allowed to boil a few minutes; then it is put on a platter and allowed to cool. With the assistance of a knife, the shell must be removed and this must be done with great care that the gall may not be broken. Remove this and draw what is necessary. Next, pick the flesh from the bones and take off the skin. The terrapin is then ready for the chafing dish. When the dish is well heated by the lamp, put into it a lump of butter, an ounce or two, according to the quantity of the meat. When the butter is hot, pour in the terrapin and several spoonfuls of boiling water. Let the compound boil well a few minutes, stirring to keep from burning. When ready to serve add salt and pepper. This is a non-spirituous dish to which the artist can add a few cloves if he likes. If wine is added it must be poured in at the last moment and Madeira is the best for the purpose. The terrapin is not consulted as to what he would rather be drowned in and in default of Madeira sherry may be used. As some prefer none and others more or less wine, a decanter should be on the table and the terrapin can be served with its own flavor. Any other to be added by the person to his share on his plate."

In American Cookery, by James Beard. Boston: Little Brown, 1972.