together halt a pint of good brown sauce, a table-
spoonful of claret, a teaspoonful of English or
French mustard, not quite two dessertspoonfuls of
Worcester sauce, with a litile cayenne or chilli
vinegar to taste✪ Devilled Ham, let it boil together till a little
reduced, and serve. Or : to half a pint of any stock
add loz. of glaze, a full tablespoonful of hot sweet
chutney, a tablespoonful each of mustard mixed with
Worcester sauce instead of water, mushroom ketchup,
and wine, with a teaspoonful of chilli vinegar and
half that of red currant jelly ; bring this all just to
the boil, and as soon as the jelly is melted and the
other ingredients well blended, strain it on to loz. of
brown roux, heat it up to boiling point, and pour it
hissing hot on to whatever it is to accompany.
Sausages, instead of the ham, are equally good.
Almost any meat is nice served as a devil, and with
a little care it is not difficult to do this, though many
people appear to find it hard to understand the
diifex’ence between a “ grill ” and a devil. For the
former the meat is simply dipped in oil or liquefied
butter, seasoned to taste with black pepper and salt,
and grilled or broiled till nicely crisj^ed and scorched
on the outside. For a devil it must be thickly
sjiread with mustard, which should be made with
either Worcester sauce or chilli vinegar, and if a
particularly fiery kind of diablotin is desired add a
(very) few drops of Tabasco (which is the essence
of chillies) as you mix it ; then season well with the
devil pepper given above, brush it all over with
butter or oil, and broil on a well-buttered gridiron
over a clear fire. If the bone or bird is served
HOT DISHES.
69
straiglit from tlie fire it is called a “ dry devil,”
whilst if sent to table with either of the sauces given
above round it, or in a sauce-boat, it is known as a
“ wet devil.” Only remember that for these dishes
the meat must be well scored right through to the
bone.
The above may serve to give a few ideas for
breakfast, and the only thing remaining is to give a
few directions for prei^aring chickens (which are in
most cases equally good for almost any game, also
for rabbits, pigeons, quail, &c.) that are as useful
for lunches as for breakfast.
Poulet en Casserole. — There are various ways of
doing this, one being to cut it up in neat joints,
seasoning these with pej>per, salt, and a little sifted
flour; then melt a little butter or dripping in a
casserole (if liked, the pan may be rubbed across
once or twice with a fresh cut clove of garlic) and
toss the chicken joints in this till delicately
browned ; have ready about a pint of good stock
nicely flavoured with herbs, mushrooms, &c., and
put this to the chicken with about a wineglassful of
sherry, loz. of glaze or a spoonful of Liebig, and a
bunch of herbs, together with some whole mush-
rooms, and small squares of bacon✪ Poulet en Casserole, previously
lightly fried with the chicken; cover the pan down
closely and set it in the oven to cook for about forty
minutes, standing it in a baking tin of boiling water.
You can then serve on a very hot dish, or in the pan
in which it was cooked (the usual method) ; in this
latter case remove the bunch of herbs and thicken
the sauce (after removing the chicken, keeping the
70 BREAKFAST AND LUNCH DISHES.
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Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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together halt a pint of good brown sauce, a table-
spoonful of claret, a teaspoonful of English or
French mustard, not quite two dessertspoonfuls of
Worcester sauce, with a litile cayenne or chilli
vinegar to taste, let it boil together till a little
reduced, and serve. Or : to half a pint of any stock
add loz. of glaze, a full tablespoonful of hot sweet
chutney, a tablespoonful each of mustard mixed with
Worcester sauce instead of water, mushroom ketchup,
and wine, with a teaspoonful of chilli vinegar and
half that of red currant jelly ; bring this all just to
the boil, and as soon as the jelly is melted and the
other ingredients well blended, strain it on to loz. of
brown roux, heat it up to boiling point, and pour it
hissing hot on to whatever it is to accompany.
Sausages, instead of the ham, are equally good.
Almost any meat is nice served as a devil, and with
a little care it is not difficult to do this, though many
people appear to find it hard to understand the
diifex’ence between a “ grill ” and a devil. For the
former the meat is simply dipped in oil or liquefied
butter, seasoned to taste with black pepper and salt,
and grilled or broiled till nicely crisj^ed and scorched
on the outside. For a devil it must be thickly
sjiread with mustard, which should be made with
either Worcester sauce or chilli vinegar, and if a
particularly fiery kind of diablotin is desired add a
(very) few drops of Tabasco (which is the essence
of chillies) as you mix it ; then season well with the
devil pepper given above, brush it all over with
butter or oil, and broil on a well-buttered gridiron
over a clear fire. If the bone or bird is served
HOT DISHES.
69
straiglit from tlie fire it is called a “ dry devil,”
whilst if sent to table with either of the sauces given
above round it, or in a sauce-boat, it is known as a
“ wet devil.” Only remember that for these dishes
the meat must be well scored right through to the
bone.
The above may serve to give a few ideas for
breakfast, and the only thing remaining is to give a
few directions for prei^aring chickens (which are in
most cases equally good for almost any game, also
for rabbits, pigeons, quail, &c.) that are as useful
for lunches as for breakfast.
Poulet en Casserole. — There are various ways of
doing this, one being to cut it up in neat joints,
seasoning these with pej>per, salt, and a little sifted
flour; then melt a little butter or dripping in a
casserole (if liked, the pan may be rubbed across
once or twice with a fresh cut clove of garlic) and
toss the chicken joints in this till delicately
browned ; have ready about a pint of good stock
nicely flavoured with herbs, mushrooms, &c., and
put this to the chicken with about a wineglassful of
sherry, loz. of glaze or a spoonful of Liebig, and a
bunch of herbs, together with some whole mush-
rooms, and small squares of bacon, previously
lightly fried with the chicken; cover the pan down
closely and set it in the oven to cook for about forty
minutes, standing it in a baking tin of boiling water.
You can then serve on a very hot dish, or in the pan
in which it was cooked (the usual method) ; in this
latter case remove the bunch of herbs and thicken
the sauce (after removing the chicken, keeping the
70 BREAKFAST AND LUNCH DISHES.