Poultry To "Devil" Turkey

to "devil" turkey

(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1865)

Ingredients:

leftover turkey​

salt​

black pepper​

cayenne pepper​

​

SAUCE:​

turkey gravy or pan drippings​

prepared mustard​

butter​

flour​

1 spoonful lemon juice​

1 spoonful soy​

Instructions:

Mix a little salt, black pepper, and Cayenne, and sprinkle the mixture over the gizzard, rump and drumstick of a dressed turkey; broil them, and serve very hot with this sauce: Mix with some of the gravy out of the dish, a little made mustard, some butter and flour, a spoonful of lemon-juice, and the same of soy; boil up the whole.​

Notes: the term "soy" for a sauce isn't likely the Chinese style condiment we use today. In the 19th Century a "soy" was closely related to a "catsup" and could be made from any number of basic ingredients including tomatoes, mushrooms, walnuts, etc. There is no way of knowing which one is needed in this recipe.