Devil Mixture

Ingredients

• 1/2 teaspoonful ground black Pepper
• 1/2 teaspoonful Salt
• Large pinch of Cayenne
• 1 teaspoonful made Mustard
• 1/2 oz. Butter

Method

1. 1

   Mix all ingredients together and spread on the meat.

2. 2

   Grill or fry it.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 19. The excerpt below is the record exactly as published.

Devil Mixture ( For heating up cold meat or fowl with.) \ teaspoonful ground black Pepper. J teaspoonful Salt. Large pinch of Cayenne. 1 teaspoonful made Mustard. ^oz. Butter. Mix all together and spread on the meat and grill or fry it. Miss M. Harben. 42 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. Devilled Mutton. Slices of cold Mutton. 2 tablespoonfuls of Butter. 3 tablespoonfuls of Vinegar. 1 tablespoon ful of Red Currant Jelly. Mustard and Salt. Melt the butter in a frying-pan. When it simmers add the mutton, heat slowly. Take the mutton out of the fat before it begins to crisp; add the vinegar, jelly, mustard and salt to the butter. Boil up and pour over the meat. Miss V. Merriman. Excellent Beef Galantine. i lb. lean Beef, minced fine. Mb. lean Ham, minced fine. Mb. Breadcrumbs. 2 Eggs. Pepper and Salt to taste. Mix all well together, adding a little good stock. Tie in the form of a roly-poly in a cloth, tightly, and boil in stock for over 2 hours. Take out of stock, press info a nice shape, and glaze when cold. Miss Perkin. Frieaseed Sweetbread. Place on a hot dish some rounds of toast with a slice of fried bacon on each. Parboil a sweetbread, cut it into slices, and fry it in bacon fat; arrange it on the dish with the bacon and toast. Melt a little butter, add the juice of half a lemon; pour over and serve. Miss F. Lamble. Fiseatelles of Veal. 1 lb. of Veal (free from skin and fat). 40ZS. Beef Suet. 2 Eggs (well beaten). The crumb of a id. Roll soaked in Milk. Pepper, Salt, a grate of Nutmeg. Cayenne. 43 IN AID OF THE FUND FOR THE REMOVAL OF Mix all the ingredients together, having first of all minced up the veal very fine. Make up into the size of sweetbreads; fry them first, and then stew them for half an hour in a rich gravy. Mushrooms can be added to the gravy. Mr. Elin. German Roast. ilb. of minced Steak, and equal bulk (not weight) of Breadcrumbs. i teaspoonful of Salt. Some Pepper, an Onion, an Egg, and a little sweet Milk. Mix the meat, breadcrumbs, salt and pepper; have the onion boiled for a few minutes, chop it finely and add it; bind it with the egg, adding as much milk as will make it into a stiff paste. Grease a roasting-tin, shape the mixture into a square loaf on it and cook in the oven for about an hour. Dish in a hot dish, pour away the dripping and make a rich brown gravy with the sediment, thickening, pepper and salt. Put the meat in a hot oven first, and reduce the heat after it is slightly coloured. Miss Baii.ey. German Sausage. ilb. Beef Steak, fib. Streaky Bacon. ^lb. Breadcrumbs. 1 teaspoon ful Pepper. 2 teaspoon fuls Salt

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