Page:Mrs Beeton's Book of Household Management.djvu/811

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See "Chicken, Croquettes of," No. 1157.

Ingredients.—Cold roast turkey. For the devilled butter: 1 oz. of butter, ½ a saltspoonful each of cayenne, black pepper, and curry-powder, a pinch of ground ginger, piquante sauce.

Method.—Mix the ingredients for the devilled butter together on a plate. Divide the turkey into pieces convenient for serving, remove all skin, score the flesh deeply, and spread lightly with the butter. Put aside, and let them remain for 1 hour, or longer when a highly-seasoned dish is desired, then grill over the fire, and serve with piquante or other suitable sauce.

Time.—To grill, about 8 minutes. Average Cost, 8d., exclusive of the turkey. Sufficient, one leg will serve 2 persons.

Ingredients.—2 turkey legs, made mustard, pepper and salt, cayenne.

Method.—Score the legs in deep ridges, in regular lines, both along and across; prepare and salt these, adding cayenne, when liked very hot. Cover with mixed mustard, pressing well into the openings, and let it remain until the next morning. Have a bright clear fire, and grill them until the outside is crisp and brown. Spread with small pieces of fresh butter, seasoned with cayenne, and serve quickly.

Time.—About 8 minutes, to grill. Average Cost, 4d., exclusive of the turkey. Sufficient for 3 or 4 persons.

See "Chicken, Fricasséed," No. 1164.

See "Gelatine of Fowl," No. 1233, and use a boned turkey in place of chicken.