whites of two cg<^» add a quarter of a pint of clear
spring water, and mix them thoroughly toge-
ther. Select some fine bunches of ciu-rant✪ Dessert Ice Currantss, red
and white. Immerse each bunch separately in
the mixture, and let them drip a minute, then
roll them carefuU)^ in a quantity of finely-
sifted sugar ; let the rolling be repeated. Lay
them with a space between each bunch on paper
to dry and become crystallised.
Devil, Dry. — Score the drumstick, giz-
zard, or any other part of turkey, fowl, veal, or
mutton kidney. Rub the meat to bo devilled
with pepper and salt, put a thick coating of
made mustard over this, with as much cayenne
as liked✪ Devil, Dry. Broil over a clear fire.
Devil Gravy. — Take three table-spoonfuls
of melted butter, and the same of good gravy ;
add to it a dessert-spoonful of cayenne pepper,
one of pounded loaf sugar, a glass of ketchup,
and the same of white wine, with the juice of a
iemon✪ Devil Gravy. Make all waiin together, then pour it
over the devilled turlcey, goose, or fowl.
Devil, Wet. — Score the leg of a roasted
turkey, and fill up the cuts with a seasoning of
mustard, pepper, and salt ; then broil over a
clear fire, and pom- the following sauce, made
hot, over it when sent to table. To three table-
spoonfuls of gravy and one of melted butter,
add a tea-spoonful each of Harvey's sauce,
mushroom ketchup. Chilli vinegar, and mustard,
a large wine-glassful of port, a table-spoonful
of lemon-juice, and a little cayenne and black
pepper✪ Devil, Wet. More seasoning may be added, but this
-svill be best regulated by the taste of the con-
simier.
Devilled Biscuit.— Make a seasoning of
cayenne, anchovy paste, salt, and curry powder ;
butter some captain's biscuits✪ Devilled Biscuit, lay the mixture
over and grill, or make a paste of cheese, mus-
tard, and salt, and spread over when toasted.
Butter unsparingly. Time, from five to ten
minutes. Probable cost, Id. per biscuit.
Devizes Pie. — Take thin slices from a
calf's head when cold, and some of the brains,
pieces of cold lamb, pickled tongue, a few slices
of bacon, and some hard-boiled eggs cut neatly
into rings ; with these fill a pic-dish. Season
with pepper, salt, cayenne, and spice ; an-ange
the meat in layers ; see that all is well-seasoned,
and fill up the dish with a rich gravy✪ Devizes Pie. Bake in
a slow oven, with a cover of flour and water
paste, and remove when cold. The pie must
then be turned out on a dish. Garnish with
parsley and pickled eggs sliced. Time to bake,
one hour.
Devon Cakes.— Rub half a pound of good
fresh butter into one pound of flour, beat up an
egg and mix it with half a pint of milk, and
sweeten the millc with a quarter of a poimd of
sifted sugar✪ Devon Cakes. Mix the flour and milk together
into a paste, and roll it out thin to be cut into
any shapes liked. Bake on tin plates in a quick
oven,|with grated loaf sugar over for ten minutes,
Probable cost for this quantitj'. Is. 4d.
Page 466 · 7 recipe records on this page
Presented as published in 1892. 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
whites of two eggs add a quarter of a pint of clear spring water, and mix them thoroughly together. Select some fine bunches of currants, red and white. Immerse each bunch separately in the mixture, and let them drip a minute, then roll them carefully in a quantity of finelysifted sugar ; let the rolling be repeated. Lay them with a space between each bunch on paper to dry and become crystallised.
Devil, Dry. — Score the drumstick, gizzard, or any other part of turkey, fowl, veal, or mutton kidney. Rub the meat to bo devilled with pepper and salt, put a thick coating of made mustard over this, with as much cayenne as liked. Broil over a clear fire.
Devil Gravy. — Take three table-spoonfuls of melted butter, and the same of good gravy ; add to it a dessert-spoonful of cayenne pepper, one of pounded loaf sugar, a glass of ketchup, and the same of white wine, with the juice of a lemon. Make all waiin together, then pour it over the devilled turkey, goose, or fowl.
Devil, Wet. — Score the leg of a roasted turkey, and fill up the cuts with a seasoning of mustard, pepper, and salt ; then broil over a
clear fire, and pour the following sauce, made hot, over it when sent to table. To three tablespoonfuls of gravy and one of melted butter, add a tea-spoonful each of Harvey's sauce, mushroom ketchup. Chilli vinegar, and mustard, a large wine-glassful of port, a table-spoonful of lemon-juice, and a little cayenne and black pepper. More seasoning may be added, but this -svill be best regulated by the taste of the consumer.
Devilled Biscuit.— Make a seasoning of cayenne, anchovy paste, salt, and curry powder ; butter some captain's biscuits, lay the mixture over and grill, or make a paste of cheese, mustard, and salt, and spread over when toasted. Butter unsparingly. Time, from five to ten minutes. Probable cost, Id. per biscuit.
Devizes Pie. — Take thin slices from a calf's head when cold, and some of the brains, pieces of cold lamb, pickled tongue, a few slices of bacon, and some hard-boiled eggs cut neatly into rings ; with these fill a pic-dish. Season with pepper, salt, cayenne, and spice ; arrange the meat in layers ; see that all is well-seasoned, and fill up the dish with a rich gravy. Bake in a slow oven, with a cover of flour and water paste, and remove when cold. The pie must then be turned out on a dish. Garnish with parsley and pickled eggs sliced. Time to bake, one hour.
Devon Cakes.— Rub half a pound of good fresh butter into one pound of flour, beat up an egg and mix it with half a pint of milk, and sweeten the millc with a quarter of a pound of sifted sugar. Mix the flour and milk together into a paste, and roll it out thin to be cut into any shapes liked. Bake on tin plates in a quick oven,|with grated loaf sugar over for ten minutes, Probable cost for this quantity. Is. 4d.
Records on this page
Dessert Ice CurrantsDevil, DryDevil GravyDevil, WetDevilled BiscuitDevizes PieDevon Cakes