Turkey, Devilled

Ingredients

• Take a cooked leg of turkey
• salt and pepper it well
• salt and pepper it well
• using both black and cayenne
• mix some made mustard with flour
• mix some made mustard with flour

Method

1. 1

   Slash the leg to the bone, plaster it with the mustard and flour mixture, and broil over a clear fire.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 319. The excerpt below is the record exactly as published.

Turkey, Devilled POULTRY Turkey, Roast large to be broiled whole separate the two halves. Butter it well all over on both sides with two table-spoonfuls of butter. Season all over with one teaspoonful of salt and one salt-spoon- ful of pepper. Place it over the broiler, the inside part to cook first ; cook fif- teen minutes, turn it over, put a little more butter on the top, then cook twelve minutes. Serve with two paper ruffles at the tips of the wings and two on the legs. While the turkey is broil- ing, chop one table-spoonful of pars- ley and one of the tender white part of celery. Mix them well with two table- spoonfuls of fresh butter and half a teaspoonful of lemon - juice. Divide in six small balls and serve at the same time. Dress the turkey on a hot platter, with a few celery leaves around it. Turkey, Devilled. — Take a cooked leg of turkey ; slash it to the bone ; salt and pepper it well, using both black and cayenne; mix some made mustard with flour

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