Turkey Marinaded and Broiled
From Cassell's dictionary of cookery, 1892
Serves 4
Time to broil the joints is about a quarter of an hour. Sufficient for five or six 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 2058. The excerpt below is the record exactly as published.
Turkey, Marinaded and Broiled.— Cut up a young turkey into neat joints. If practicable, bone the joints, and restore them to their original form. Lay them in a marinade made with four table-spoonfuls of vinegar, four table-spoonfuls of water, two table-spoonfuls of oil, three finely-minced shallots, two tea-spoon- fuls of salt, and one of pepper. Let them lie in this twelve hours, and turn them over two or three times that they may be equally seasoned. Drain them, dip them twice in beaten egg and bread-crumbs, and broil over a clear fire. Serve on a hot dish, and garnish with cut lemon and parsley. Send to table with them a sauce prei^ared as follows : — Boil two eggs for ten minutes; put them in cold water for five minutes, and afterwards put the yolks into a mortar with four finely-minced shallots, a tea- spoonful of chopped tarragon-leaves, a tea- spoonful of salt, a tea-spoonful of dry mustard, and half a tea-spoonful of pepper. Pound the ingredients to a smooth paste, and then add very gradually, first by drops and afterwards by tea-spoonfuls, thi-ee table-spoonfuls of salad-oil, two of best vinegar, and one of chilli vinegar
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