Deviled Turkey
From Handbook of practical cookery, 1886
Serves 2
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 149. The excerpt below is the record exactly as published.
DEVILED TURKEY — KIDNEY OMELETTE. 229 bacon, one tea-spoonful of pepper, one dessert-spoonful of salt, two hard-boiled eggs. When the sheep's head is cleaned, put it into a sauce- pan over the fire, and covering it with cold water, bring it quickly to the boiling-point ; and when boiling, skim the surface very carefully. Draw the sauce-pan to one side of the fire, and let its contents simmer very slowly until the meat will separate from the bones. Take the head from the boiling water, remove the meat from the bones, and cut this into small pieces. Skin the tongue and cut it into small pieces also. Mix the tongue and the meat together, put a layer of the mixture, about an inch in thickness, into the bottom of a pie-dish, cover this with a layer of bacon, and over this one of the hard-boiled eggs cut in slices. Sprinkle over all some pepper and salt, and repeat the alternating layers of chopped meat, bacon, and egg, until the materials are all filled into the dish. Pour over the pie three gills of the liquor in which the head was boiled, cover all with a flaky crust (see page 19.r>), and bake the pie in a quick oven for half an hour. This dish should be served cold. Deviled Turkey.— One pair of turkey legs, one half tea- spoonful of salt, one half tea-spoonful of pepper, one grain of cayenne
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