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Turkey, Devil of, Dry

The legs, back, gizzard, and rump of cold cooked turkey may be used for this dish. Score the meat along and across at regular distances, three-quarters of an inch apart, and three-quarters of an inch deep. Rub into the gashes a well-mixed seasoning made of a salt-spoonful of white pepper, a salt-spoonful of salt, a quarter of a salt-spoonful of cayenne, and the strained juice of a lemon, and cover with freshly-made mustard. Brush the pieces of meat over with butter or oil, and broil over a clear fire till they are brown and crisp without being at all burnt, and turn them over that they may be equally done on both sides. Send to table on a hot dish with little pieces of butter upon them. Dry toast may be served as an accompaniment. The devil will be all the more savoury if it is prepared some hours before it is broiled. If liked, half a clove of garlic may be minced and mixed with the seasoning, or the following ingredients may be used for flavouring instead of those given above. Half a salt-spoonful of salt, half a salt-spoonful of curry-powder, half a salt-spoonful of cayenne, and a heaped salt-spoonful of mushroom or truffle-powder. Time, five minutes to prepare the devil, seven to ten minutes to broil it. Sufficient for four or five persons. Probable cost, exclusive of the meat, about 3d.