1913 - The Oriental Cook Book

Broiled Turkey or Chicken

DDV CULINARY

Turkey ..................................................... 1, fat.
Butter .............................. in quantity required to cover.
Lemon ........................................................... 1.

Clean the turkey or the chicken in like manner as you would if for boiling;
then tie the legs together and, after putting the iron spit through it
--from neck to back--cover slightly with butter and broil in front of,
or over, a charcoal fire.
When nearly done, rub the lemon over it to cause it to broil rosy in color.

Serve in large oval plate, garnished suitably with vegetables.

When serving use the following sauce:

Take the dripping fat in which the turkey or chicken was fried,
chop into it the onion and fry until pink, then add the broth,
season to taste, and boil until only one-half of its former quantity remains.
This done, squeeze the lemon in it.