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Turkey, Devil of, with Sauce

Devilled turkey prepared as above may be sent to table with sauce Robert, grill sauce, poivrade sauce, curry sauce, thick melted butter flavoured with anchovy or ketchup, or with a sauce prepared as follows. Mince four shallots or four young onions very finely, and put them into a small stewpan with as much good vinegar as will moisten them. Let them simmer gently till they are soft, then add a wine-glassful of strong gravy, a pinch of cayenne, half a glassful of wine, and a small piece of anchovy butter, or, if this is not at hand, use six or eight drops of the essence of anchovy, and stir a small lump of butter into the same after it is strained and put into the tureen. Boil the sauce two or three minutes longer, and serve. If liked, the savoury joints may be stewed in as much stock as will barely cover them, and served on a hot dish with the sauce poured over them, and garnished with hard-boiled eggs cut into quarters lengthwise, and arranged round the dish alternately with toasted sippets. Time to stew the legs, etc., nearly half an hour. Probable cost, varying with the sauce. Sufficient for four persons.