Deviled Beef
From Left-overs made palatable, 1902
Presented as published in 1902. 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 Left-overs made palatable (1902) by Isabel Gordon Curtis, page 33. The excerpt below is the record exactly as published.
DEVILED BEEF Take slices of rare roast beef and spread with butter on each side, as if you were buttering bread. Spread over this a mustard made by mixing a table- spoon of vinegar with three tablespoons of mustard and - a dash of salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.