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Devil, Wet
From Cassell's dictionary of cookery, 1892
Serves 1
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, 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
Cook this with the app: pantry check, scaling, and the assistant.