POULTRY.
1479 | Spring Turkey, broiled à la Judge Brady.
—Procure a fine, medium-sized spring turkey from four to five pounds. Singe, draw, wash the inside and wipe well; split it right in half, down the back only, open it, crack the bones in the legs between the first and second joints; nicely flatten it. Season with a tablespoonful of salt and a teaspoonful of pepper, lightly oil it on both sides; place it in a double broiler, and broil on a moderate fire for fifteen minutes on the bone side, and five minutes only on the skin side. Dilute in a bowl one tablespoonful of English mustard with a teaspoonful of Worcestershire sauce and one tablespoonful of white vinegar; mix thoroughly together with a wooden spoon, adding half a saltspoonful of cayenne pepper, and lastly half a teaspoonful of good olive-oil; mix well again together. Remove the turkey from the fire, lay it on a dish, and then mask it all around with the above preparation; sprinkle a very little fresh bread-crumbs over all; place it again on the broiler and broil just for one minute longer on each side. Remove it, dress on a hot dish, pour half a gill of hot maître d’hôtel (No. 145) over and serve.