Deviled Bones
From A bachelors cupboard, 1906
A flavorful dish that can be served as an appetizer.
Presented as published in 1906. 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 A bachelors cupboard (1906) by A. Lyman Phillips, page 32. The excerpt below is the record exactly as published.
two tablespoonfuls of butter have been melt- ing. The same amount of water is added, and finally, a gill of good old Madeira. When this Is smoking hot, the pieces of duck are added and left to simmer until smoking hot, too. "A says an English bachelor whose suppers at DEVILED his Jermyn Street chambers are famous KIDNEY, feasts, *' is the most delicious morsel ever enjoyed by an epicure." Sheep's kidneys of course are used, and split in half with the skin and white mem- brane removed. Put two ounces of butter in a sauce- pan, and when hot throw in the kidneys, dust with salt and pepper and cook quickly. Throw over them a tablespoonful of onion juice, tablespoonful of Wor- cestershire sauce and four tablespoonfuls of sherry. Have your plates hot and the ale tankards brimming. With a bit of bread and some ripe old Stilton to fol- low, these make a supper fit for a saint or sinner. 79 A BACHELOR'S CUPBOARD Devils and Grills DEVILED requires a different treatment. For this, a LOBSTER dash of curry powder is stirred into a paste with some dry mustard, salt, black pepper and olive oil. Spread over the pieces of lobster, then lay them in a dish and in an ounce of melted butter; cook ten minutes if fresh — and no epicure ever wants canned lobster. A FASHION left-over slices of cold meat that prevails OF in a bachelor household not far from DEVILING Washington Square in New York, is this: The slices are carefully trimmed, then, if cut thick, are scored with a knife. French mustard, pepper, salt, and cayenne are mixed with soft butter to make a paste, then rubbed in the scored slices and grilled. GRILLED are also popular at this studio, and are done SARDINES by first draining the sardines from oil and removing the skins by rubbing them off. A tablespoon- ful of butter is heated in the chafing dish, and the sardines are laid in this and heated thoroughly before serving on toast or crackers. Toasted Uneeda biscuit make a delightful accompaniment to these. If deviled sardines are wanted, mash the sardines with a silver fork and after sauteing in melted butter or a little of the oil, a generous quantity of tomato ketchup is added, with a dash of tabasco, if wanted very hot, and the other usual seasoning of salt, pepper, etc. A few drops of lemon juice furnish the final touch, as the mixture is served piping hot on toasted crackers. 80 A BACHELOR'S CUPBOARD Devils and Grills DEVILED makes a fine morsel for a snack or even LIVER for a sandwich filling. Take three pounds of uncooked liver and chop together with a quarter pound of salt pork. Mix w^ll with it half a pint of bread crumbs, three tablespoonfuls of salt, a teaspoon- ful of pepper, half a teaspoonful of cayenne, and half a teaspoonful of mace and cloves. Put in a covered dish and set in a kettle of cold w^ater. Cover the kettle and place on the fire to boil two hours. When done, let the steam escape by removing the cover before setting. DEVILED speaking warmly, are not half bad and de- EGGS serve to be better known. Put a large spoonful of butter in the blazer and stir into it half a teaspoonful of dry mustard, tw^o tablespoonfuls of to- mato sauce, one of mushroom and one of Worcester- shire sauce. When hot, put in four hard boiled eggs, nicely quartered, salted and peppered. When heating, make some toast, spread with butter and anchovy paste, and serve the eggs on this and see if it isn't " just the mustard." One more bachelor, who remains modestly incognito, gives herewith, his famous rule for deviled bones, to wit : DEVILED Melt in a chafer two tablespoonfuls of but- BONES ter, add i tablespoon each of Chili sauce, Worcestershire sauce. Walnut catsup, i tablespoonful made mustard and a dash of cayenne. Take the drum- sticks, second joints, and wrings of a cooked chicken and A BACHELOR'S CUPBOARD Devils and Grills cut small gashes in each piece. Sp-rinkle with salt and pepper, dredge with flour and cook in the ceasoned but- ter until well browned. Then add half a cup of hot stock in which the chicken was cooked, simmer five minutes and sprinkle with choppe
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Cook this with the app: pantry check, scaling, and the assistant.