Devil, Dry
From Cassell's dictionary of cookery, 1892
Serves 2
No specific cost provided.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 466. The excerpt below is the record exactly as published.
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
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