1. Bring a large pot of unsalted water to a full boil. Plunge the live terrapin into the boiling water and boil for 5 minutes.
2. Lift the terrapin out of the water using a slotted spoon or skimmer. While the terrapin is still warm, remove the skin from the feet and tail by rubbing briskly with a rough towel. Draw out the head using a metal skewer and rub off its skin in the same manner.
3. Place the prepared terrapin in a large pot (at least 6-quart / 5.7-liter capacity). Cover completely with fresh boiling salted water. Add the carrot slices, onion slices, and celery stalk.
4. Bring the pot back to a boil over medium-high heat, then reduce to a steady simmer. Cook for 35 to 40 minutes, until the meat is fully tender. Test doneness by pressing the foot meat firmly between thumb and forefinger — it should yield without resistance, with no springback.
5. Remove the terrapin from the water and allow to cool until it can be handled safely, approximately 15 to 20 minutes at room temperature.
6. Draw out the nails from the feet. Cut the lower (plastron) shell close to the upper (carapace) shell and remove it entirely.
7. Empty the upper shell. Working carefully, locate and remove the gallbladder, the sand-bags, and the thick, heavy portion of the intestines, and discard all three. Exercise particular care with the gallbladder — any rupture or residue will impart a pronounced bitter flavor to the finished dish.
8. The liver, small intestines, and any eggs found inside the terrapin are retained and used together with the meat in subsequent preparations.
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