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18th Century Devilled Turkey

18th Century Devilled Turkey

  • Total Time: 0 hours


Units Scale
  • About 1 lb cooked turkey breast
  • One leg and thigh of the turkey, preferably undercooked and pink.
  • Instead of the turkey, a boiled or roasted chicken (with the brown meat a little underdone) or a brace of stewed or roasted pheasants can be used.
  • ***
  • Devil sauce:
  • 1 rounded tablespoon Dijon mustard
  • 1 rounded tablespoon mango chutney
  • 1 tablespoon Worcester(shire) sauce, or half a tablespoon of anchovy essence
  • A quarter-tablespoon Cayenne pepper
  • Salt
  • 2 tablespoons corn oil
  • Pulled sauce:
  • 3 oz butter
  • 6 oz double (heavy) cream
  • Lemon juice
  • Salt, pepper
  • Chopped parsley


  1. First pull the breast meat apart with your fingers into pieces about 1.5″ long and the ‘thickness of a large quill’.
  2. Follow the grain of the meat, so that you end up with somewhat thready-looking pieces. Take the brown meat off the bones, and divide it into rather larger pieces than the breast meat. Slash each one two or three times.
  3. Mix the devil sauce ingredients together, chopping up any large pieces of fruit in the chutney. Dip the pieces of brown meat into it, and spoon the devil into the slashes as best you can.
  4. Arrange in a single layer on the rack of a foil-lined grill pan, and grill under a high heat until the pieces develop an appetizing brown crust. Keep them warm.
  5. For the pulled sauce, melt the butter in a wide frying pan, and stir in the cream. Let it boil for a couple of minutes, and keep stirring so that you end up with a thick rich sauce.
  6. Put in the pulled breast, with any odd scraps of jelly, and stir about until the pieces are very hot indeed. Season with lemon, salt and pepper.
  7. Put in the center of a serving dish, and surround it with the devilled bits. Serve with good bread or toast. Not a dish to be eaten with two vegetables: keep them for afterwards, or simply serve a salad.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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