Deviled Turkey
From Virginia Cookery-book, 1884
Serves 1
This dish is served later in the meal.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 44. The excerpt below is the record exactly as published.
Deviled Tuekey. In old Virginia life the carver was always the gentle- man of the house, until the oldest son took his place, both for the sake of his own education in what was esteemed a gentlemanly accomplishment, and to relieve his parent of an onerous duty. In many families it was the invaria- ble custom, when a roast turkey was served, to cut off the legs, or one leg, when the fowl was first carved, and send it into the kitchen with the gizzard and liver to be deviled, and brought in as an entremet later on in the meal. The deviling consisted in merely gashing the said parts of the fowl deeply, strewing them thickly with black pepper and butter, slightly with salt
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Cook this with the app: pantry check, scaling, and the assistant.