Deviled Turkey - Dry

Ingredients

• two tablespoonfuls of dry mustard
• one-fourth of a teaspoonful of cayenne
• one heaping teaspoonful of salt
• half a teaspoonful of white pepper
• three tablespoonfuls of olive oil
• three tablespoonfuls of soft butter
• a generous dredging of flour

Method

1. 1

   Mix the mustard, pepper, salt, and oil together.

2. 2

   Make deep incisions in the turkey legs, cutting in a slanting direction; spread a thin layer of the paste in each incision.

3. 3

   Rub the soft butter over the legs, and then dredge thickly with flour.

4. 4

   Broil for ten minutes over clear coals.

5. 5

   Serve on a hot dish at once.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 206. The excerpt below is the record exactly as published.

Deviled Turkey — Dry. For the legs of a roast turkey use two table-spoonfuls of dry mustard, one-fourth of a teaspoonful of cayenne, one heaping teaspoonful of salt, half a teaspoonful of white pepper, three table-spoonfuls of olive oil, three table-spoonfuls of soft butter, and a generous dredging of flour

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