Turkey, Devilled
INGREDIENTS for dish for 4 or 5 persons.-2 turkeys' legs, made mustard, pepper, salt and cayenne.
Score the legs in regular lines in deep gashes, both along and across, pepper and salt them, adding cayenne, if liked very hot; cover them with made mustard, and leave till the following morning, if for a breakfast dish. Grill the legs over a clear, bright fire till the outside is crisp and brown. Place small pieces of butter over, and serve quickly.
TIME.-7 minutes to grill.
SEASONABLE in winter.
Turkey, Fricasséed. (Cold Meat Cookery.)-INGREDIENTS.-The he remains rema of cold roast or boiled turkey; a strip of lemon-peel, a bunch of savoury herbs, 1 onion, pepper and salt to taste, 1 pint of water, 4 tablespoonfuls of cream, the yolk of TURKEY, ROAST. an egg. AVERAGE COST, exclusive of the cold turkey, 6d.
Cut some nice slices from the remains of a cold turkey, and put the bones and trimmings into a stewpan, with the lemonpeel, herbs, onion, pepper, salt and the water; stew for an hour, strain the gravy and lay in the pieces of turkey. When warm through, add the cream and the yolk of an egg; stir it well round, and, when getting thick, take out the pieces, lay them on a hot dish and pour the sauce over.
Garnish the fricassée with sippets of toasted bread. Celery or cucumbers, cut into small pieces, may be put into the sauce; if the former, it must be boiled first.
TIME.-1 hour to make the gravy.
SEASONABLE from December to February.