Deviled Turkey

Ingredients

• One pair of turkey legs
• one-half teaspoonf ul of salt
• one-half teaspoonf ul of pepper
• one grain of cayenne

Method

1. 1

   Trim the turkey legs, season with salt, pepper, and cayenne, wrap in greased paper, and broil for seven minutes over a clear fire.

2. 2

   Serve hot.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 91. The excerpt below is the record exactly as published.

Deviled Turkey, — One pair of turkey legs, oiie- half teaspoonf ul of salt, one-half teaspoonf ul of pepper, one grain of cayenne. Cut the legs from a cold roast turkey, trim them neatly, sprinkle over them the pepper, salt and cayenne, grease two sheets of letter paper and wrap each leg in one of these, twisting the ends of the paper to secure it Place the legs thus prepared in a broiler and broil them for seven minutes over a clear fire. When broiled, remove the paper and serve the legs very hot. Kidney Omelette. — Eight eggs, four sheep kid-' neys, one gill of brown stock, one dessert spoonful of mushroom catsup, one-half teaspoonful of pepper, one* half teaspoonful of salt, one-half ounce of flour, three ounces of butter. HAM OMELETTE. 207 Put one ounce of the butter into a saucepan. Cut each kidney into eight pieces, put the flour upon a plate and roll the pieces of kidney in it until they are com- pletely blanketed with the jSour. Throw the kidney into the hot butter and brown each piece well upon both sides. Pour into the saucepan, over the browned kidney, ^he .stock and catsup, season all with half of the pepper and salt, and covering the saucepan draw it to the side of the fire, and let its contents cook very slowly for one hour. Beat in a bowl the eggs until the yolks and whites are mixed, sprinkle over them the remainder of the pepper and salty melt an ounce of the butter in an omelette psm pour into this half of the well beaten egg, and stir this with a spoon until it begins to firm around the edges, after which it should remain upon the fjre until the egg becomes nearly all firm. Put upon the omelette half of the stewed kidneyt fold the omelette over so thiat the outer edges meet. Let it remain a minute longer in the pan and turn it quickly out upon a hot platter. Repeat this process with the remaining egg and kidney and when the second omelette is ready, place it beside the first upon the platter and serve as speedily as possible. Haju Omelette. — Eight eggs, one teaspoonful of pepper, one teaspoonful of salt, two ounces of butter, three tablespoonfuls of cold boiled, chopped ham. Break the eggs into a bowl and beat them with a wooden spoon until the yolks and whites blend. Melt one ounce of the butter in an omelette pan, stir into the beaten egg, the chopped ham, pepper and salt, and pour half of the mixture into the pan with the hot butter. 208 BREAKFAST DISHES. Stir all, until the omelette begins to set at the edges, draw all down to one side of the pan, and when it becomes firm on the under side$ turn the omelette quickly over to the other side of the pan, without breaking its form, and remove the omelette to a hot platter. Repeat this process for the second omelette, the cook- ing of which should only consume about two minutes and serve both as quickly as possible. Dried Herb Omelettes. — One dessert spoonful of chopped parsley, two teaspoonfuls of dried mixed herbs, a piece of eschalot the size of a bean, eight eggs, one-half teaspoonf ul of pepper, one teaspoonful of salt, two ounces of butter. Put the eggs into a bowl, and with them the chopped parsley, dried herbs, pepper and salt. Chop the eschalot finely and throw it in also. Beat all together until the eggs are thoroughly blended, the yolks with the whites. Melt in an omelette pan, one ounce of the butter and when the blue smoke arises pour into it half of the mixture from the bowl, and stir this until the omelette begins to firm at the edges. Draw all down to one side of the pan, and when the omelette becomes firm on the under side, turn it over to the other side of the pan, and transfer it from this at once to a hot platter. Repeat this process of cooking with the remaining omelette mixture, and with as much dispatch as is possible, place the second omelette beside the first, and serve im- mediately. Note. — Omelettes should always be cooked over a very quick fire, and should never consume more than two minutes in the doing. r EGGS ON TOAST. 209 Eggs au Plat. — Eight eggs, eight tablespoonfuls of bread crumbs, four ounces of butter, one teaspoonful of pepper, one teaspoonful of salt. Spread half of the bread crumbs upon a platter, sprinkle over them half of the pepper and salt, and dis- tribute over this in small pieces, two ounces of the butter. Break over this one by one the eggs, arranging them in a circle upon the bread crumbs, sprinkle over them the remaining bread crumbs, pepper and salt, also distribute over this the remainder of the butter in small pieces, and place the platter in a hot oven for ten minutes. When done the bread crumbs should show a surface of pale brown, and the eggs be cooked rare. Serve upon the same platter on which the dish is prepared. Scrambled Eggs.— Eight eggs, one and one-half gills of cream, four ounces of butter, one teaspootif ul of salt, one-half teaspoonful of pepper. Put the cream and butter together in a small sauce- pan over the fire, and stir them until the butter melts. Take the saucepan from the fire and break into it the eggs. Sprinkle over these the pepper and salt, and returning the saucepan to the fire, stir its contents with a fork briskly, until the eggs begin to firm. When this takes place, turn all quickly out upon a hot dish and serve at once. Eggs on Toast. — Eight eggs, two slices of buttered toast, one-half teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.