Broiled and Devilled Bones

Name: Broiled and Devilled Bones
Ingredients: a rib of some roast ribs of beef; the meat on the bone about one-half an inch thick; a teaspoonful of English mustard; Worcestershire sauce; bread crumbs; melted butter; a piece of buttered toast

From Louis' every woman's cook book, 1910

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 50. The excerpt below is the record exactly as published.

BROILED AND DEVILLED BONES ^ Take a rib of some roast ribs of beef, leaving the meat on the bone about one-half an inch thick. Season with salt and pepper, and broil over a moderate fire for five minutes. Mix a teaspoonful of English mustard with Worcestershire sauce so as to obtain a paste. Cover the meat with it, sprinkle with bread crumbs and melted butter, and broil for five minutes more. Serve on a piece of buttered toast

Cook this with the app: pantry check, scaling, and the assistant.