Cassell's dictionary of cookery

Turkey, Carving of.— The breast of a turkey is so large, that slices taken neatly from it and from the wings generally suffice for all TURKEY, ROAST, TO CARVE. the company. They should be taken from each side alternately, beginning close to the wings, and a little forcemeat and a small portion of hver should be served to each guest. AVhen it is necessary for the legs to be used, they should be separated from the body with a sharp knife and cut in slices, but it should be remembered that they, with the gizzard, will make an excellent devil. Turkey, Choosing of.— A hen turkey is the best, and it should be young and plump. If young, the legs will be black and smooth. If fresh, the eyes will be bright and the feet supple. The length of the spur will show whether or not a cock turkey is young. Turkeys are in season from September to February, and are at their best at Christmas. They should be hung at least a week in suitable weather, but i if there is any fear that they are frozen, they TUB ( 1006 ) TUH should be kept in a warm kitchen for some hours before being dressed. It is generally understood that a moderate-sized turkey is more likely to be tender than a very large one. Turkey, Cold, to Pry.— Divide the remains of a cold turkey into neat joints convenient for serving. Dip these into beaten egg, and afterwards into seasoned bread-crumbs, and fry them in hot fat till they are lightly browned. Arrange them neatlj^ on a dish, and pour over them a little good gravy made as follows : — Put the bones and ti-immings into a saucepan with as much stock or water as will cover them, a bunch of parsley, one or two sticks of celery, and a little pepper and salt. Let them simmer gently for an hour, pour out the liquor, strain and skim it. Mince two ounces of lean ham finely, and brown them gently in a little butter. Dredge some flour over them, and pour to them the strained gravy from the bones. Stew the gravy gently until it is wanted, skim well, and serve very hot. Garnish the dish with toasted sippets and sliced lemon. Time, one hour and a half to make the gravy, five or six minutes to fry the joints of turkey. Turkey, Devil of, Dry. — The legs, back, gizzard, and rump of cold-dressed turkey may be used for this dish. Score the meat along and across at regular distances, threequarters of an inch apart, and three-quarters of an inch deep. Rub into the gashes a wellmixed 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 tiU 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. Diy 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, haH 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 saltspoonful of cayenne, and a heaped salt-spoonful of mushroom or trufile-powder.