Cassell's dictionary of cookery

Time, five minutes to prepare the devil, seven to ten minutes to broil it. Sufficient for four or five persons. Probable cost, exclusive of the meat, about 3d. Turkey, Devil of, with. Sauce.— Devilled turkey prepared as above may be sent to table with sauce Robert, grill sauce, poivrade sauce, curry sauce, thick melted butter flavoured with anchovy or ketchup, or with a sauce prepared as follows : — Mince 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 wine-glassful of strong grayj', a pinch of cayenne, half a glassful of wine, and a small nut of anchovy 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 into the same after it is strained and put into the tureen. Boil the sauce two or three minutes longer, and serve. If liked, the savoury joints may be stewed in as much stock as will barely cover them, and served on a hot dish with the sauce poured over them, and garnished with hard-boiled eggs cut in quarters lengthways, and arranged round the dish alternately with toasted sippets. Time to stew the legs, &c., nearly half an hour. Probable cost, varying with the sauce. Sufficient for four or five persons. Turkey, Drawing of.— Lay the biid on its breast, push back the skin of the neck, and cut the neck itself off close to the body, but leave the skin long that it may be securely turned over. Remove the windpipe, and loosen the inside of the throat with the finger. Make an incision under the tail an inch and a half long, with the fingers remove the crop and the intestines, and be particulai-ly careful not to break the gall-bladder, which is fastened to the liver, nor to let any of the gall touch the bird, as it will impart a bitter taste which cannot afterwards be removed- Wash the inside with a soft rag, pour water through it, and dry it carefully. Turkey, Dressed to Eat Cold.— Cold turkey makes a very usefid dish for suppers, luncheons, collations, &c. It may either be stewed or roasted, and may be dished whole and glazed, when it will form a handsome dish; or it may be cut into pieces convenient for serving, when two dishes at least may be made of it. If it is to be roasted, stuff it with sausage-meat, truss it firmly, and roast in the usual way. Let it get cold, then lay two coats of dissolved glaze lightly and evenly upon it with a brush, and remember that one coat must dry perfectly before another is put on. When it is not convenient to prepare this glaze at home, it may be bought at the Italian warehouses, and a quarter of a pound will be more than sufficient for a good-sized turkey. Garnish the turkey as prettUy as possible with parsley, cut lemon, real or artificial camellias, aspic jelly, beetroot, or any other devices ; ornament the dish with parsley and cut lemon, and fill the empty spaces in the centre of the dish with clear aspic jelly cut small. If the turkey is to be stewed, bone it if practicable, fill it with forcemeat, and lard the breast evenly with bacon.