jou are using. When quite hot and thick, pour it
all on to neat squares of buttered toast dusted with
coralline pepper, and serve very hot, either plain or
with buttered eggs poured over it. Another way is
to let the mince cool after blending it over the fire,
then when cold and thick pile it up on hot buttered
toast, strew seasoned breadcrumbs (with a little
grated Parmesan cheese) over it, put some tiny
morsels of butter or clarified dripping over all, and
set it in the oven till quite hot and nicely browned
on top. It is hardly necessary to go into more
detail over these toasts, as they can be made with
any kind (or kinds) of meat, with any sauce to taste.
Fish is equally good this way, and so are vegetables,
especially if moistened with curry sauce and piled on
toast spread with a little chutney. Manifestly these
toasts may be buttered with any savoury butter to
taste. A drop or two of anchovy is an advisable
addition to the moistening sauce for any fish or
brown meat.
“ Devils ” are very acceptable breakfast dainties
for the masculine 2^ortion of the household, and
are a capital way of using up carcases of game
especially. Almost everything may be devilled, fish
being extremely nice for such as like these dishes.
Where these dishes are much in request it is well to
keep a “ devil pepper,” made by mixing together a
teaspoonful each of cayenne and salt, with the same
of freshly ground black pepper. If you are going to
devil small things, such as flaked fish, prawns, &c.,
melt a little butter in a pan, dust whatever you are
going to use with this j)epper pretty thickly, and lay
HOT DISHES.
67
it into the melted butter -with a tiny squeeze of
lemon juice or chilli vinegar ; stir it all well together
and serve on very hot biscuit-crisp fingers or squares
of fried bread liberally dusted with the above i) 'ppei
and, if liked, a little minced chives. For cievilled
fowl, pigeon, or game of any kind, divide the remains
of any cold cooked bird into neat pieces, score each
piece two or three times to the bone, dip in oil or
liquefied butter, dust pretty thickly with mustard
flour and the devil pepper, and broil over a sharj),
clear fire, basting it lightly with a few drops of
Liquefied butter as you broil it. If preferred, made
mustard can be used instead of the butter, putting
little pieces of the latter over it at the last ; or curry
powder may replace the mustard altogether.
Devilled Liver. — Wash, dry, and slice thinly some
good calf’s liver, brush each slice over with mustard
and chutney, sprinkle with the devil pepper, then
dip in oil or liquefied butter, broil over a clear fire,
and serve in a ring, with a mound of broiled and
highly peppered mushrooms in the centre, and some
crisply fried rolls of bacon✪ Devilled Liver round. If mushrooms
are unattainable, rej)lace them by tomatoes, j3eeled,
sliced rather thickly, Avell spread with mustard butter,
dusted with the devil pepper, and broiled or baked
very quickly.
Devilled Ham. — Season some sliced ham rather
highly with the devil pepper, and broil over a sharp
fire. Have ready some fried croutons dusted pretty
thickly with the pepper and either minced chives or
parsley, and spread generously with chutney and
some “ devil sauce ” made thus : bring to the boil
F 2
68 BREAKFAST AND LUNCH DISHES.
✪ Devilled Ham
Page 33 · 2 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
jou are using. When quite hot and thick, pour it all on to neat squares of buttered toast dusted with coralline pepper, and serve very hot, either plain or with buttered eggs poured over it. Another way is to let the mince cool after blending it over the fire, then when cold and thick pile it up on hot buttered toast, strew seasoned breadcrumbs (with a little grated Parmesan cheese) over it, put some tiny morsels of butter or clarified dripping over all, and set it in the oven till quite hot and nicely browned on top. It is hardly necessary to go into more detail over these toasts, as they can be made with any kind (or kinds) of meat, with any sauce to taste. Fish is equally good this way, and so are vegetables, especially if moistened with curry sauce and piled on toast spread with a little chutney. Manifestly these toasts may be buttered with any savoury butter to taste. A drop or two of anchovy is an advisable addition to the moistening sauce for any fish or brown meat.
“ Devils ” are very acceptable breakfast dainties for the masculine 2^ortion of the household, and are a capital way of using up carcases of game especially. Almost everything may be devilled, fish being extremely nice for such as like these dishes. Where these dishes are much in request it is well to keep a “ devil pepper,” made by mixing together a teaspoonful each of cayenne and salt, with the same of freshly ground black pepper. If you are going to devil small things, such as flaked fish, prawns, &c., melt a little butter in a pan, dust whatever you are going to use with this pepper pretty thickly, and lay
it into the melted butter -with a tiny squeeze of lemon juice or chilli vinegar ; stir it all well together and serve on very hot biscuit-crisp fingers or squares of fried bread liberally dusted with the above pepper and, if liked, a little minced chives. For devilled fowl, pigeon, or game of any kind, divide the remains of any cold cooked bird into neat pieces, score each piece two or three times to the bone, dip in oil or liquefied butter, dust pretty thickly with mustard flour and the devil pepper, and broil over a sharp, clear fire, basting it lightly with a few drops of Liquefied butter as you broil it. If preferred, made mustard can be used instead of the butter, putting little pieces of the latter over it at the last ; or curry powder may replace the mustard altogether.
Devilled Liver. — Wash, dry, and slice thinly some good calf’s liver, brush each slice over with mustard and chutney, sprinkle with the devil pepper, then dip in oil or liquefied butter, broil over a clear fire, and serve in a ring, with a mound of broiled and highly peppered mushrooms in the centre, and some crisply fried rolls of bacon round. If mushrooms are unattainable, replace them by tomatoes, peeled, sliced rather thickly, well spread with mustard butter, dusted with the devil pepper, and broiled or baked very quickly.
Devilled Ham. — Season some sliced ham rather highly with the devil pepper, and broil over a sharp fire. Have ready some fried croutons dusted pretty thickly with the pepper and either minced chives or parsley, and spread generously with chutney and some “ devil sauce ” made thus : bring to the boil
F 2
Records on this page
Devilled LiverDevilled Ham