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Turkey, Marinaded and Broiled

Parboil a young turkey, and when cold cut it into neat joints. Bone these, and restore them to their original form. Lay them in a marinade made with four table-spoonfuls of vinegar, four table-spoonfuls of water, two table-spoonfuls of oil, three finely-minced shallots, two tea-spoonfuls of salt, and one of pepper. Let them lie in this twelve hours, and turn them over two or three times that they may be equally seasoned. Drain them, dip them twice in beaten egg and bread-crumbs, and broil over a clear fire. Serve on a hot dish, and garnish with cut lemon and parsley. Send to table with them a sauce prepared as follows. Boil two eggs for ten minutes; put them in cold water for five minutes, and afterwards put the yolks into a mortar with four finely-minced shallots, a tea-spoonful of chopped tarragon-leaves, a tea-spoonful of salt, a tea-spoonful of salt, a tea-spoonful of dry mustard, and half a tea-spoonful of pepper. Pound the ingredients to a smooth paste, and then add very gradually, first by drops and afterwards by tea-spoonfuls, three table-spoonfuls of salad-oil, two of best vinegar, and one of chilli vinegar. Beat the sauce for a minute or two between every addition, and send it to table in a tureen. Time to broil the joints, about a quarter of an hour. Probable cost, turkey, 6s. to 8s. Sufficient for five or six persons.