gluten-freenut-freeegg-freesoy-free
Devilled Turkey with Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2054. The excerpt below is the record exactly as published.
four shallots or four young onions very finely, and put them into a small stewpan with as much good vinegar as will moisten them. Let them simmer gently till they are soft, then add a -w-ine-glassful of strong grayj', a pinch of cayenne, half a glassful of wine, and a small nut of ancho'vy butter, or if this is not at hand, use six or eight drops of the essence of anchovy, and stir a small lump of butter
Cook this with the app: pantry check, scaling, and the assistant.