Turkey Devil, Dry
From Cassell's dictionary of cookery, 1892
Serves 1
Can be prepared hours in advance for better flavor.
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 2053. The excerpt below is the record exactly as published.
The legs, back, gizzard, and riunp of cold-di-essed tur- key may be used for this dish. Score the meat along and across at regular distances, three- quarters of an inch apart, and thi-ee-quarters of an inch deep. Eub into the gashes a well- mixed seasoning made of a salt-spoonful of white pepper, a salt-spoonful of salt, a quarter of a salt-spoonful of cayenne, and the strained juice of a lemon, and cover with freshly-made mus- tard. Brush the pieces of meat over with butter or oil, and broil over a clear fii-e tiU they are brown and crisp without being at all burnt, and turn them over that they may be equally done on both sides. Send to table on a hot dish with little pieces of butter upon them. Diy toast may be served as an accompaniment. The devil will be all the more savoury if it is prepared some hours before it is broiled. If liked, haH a clove of garlic may be minced and mixed with the seasoning, or the following in- gredients may be used for flavom-ing instead of those given above :^Half a salt-spoonful of salt, half a salt-spoonful of curry-powder, half a salt- spoonful of cayenne, and a heaped salt-spoon- ful of mushi'oom or trufile-powde
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