Deviled Meat

Ingredients

• one pint of meat
• one tahlespoonful of butter
• two tablespoonfuls of stale bread crumbs
• one-half teaspoonful of ground egg
• mustard
• salt
• red pepper to taste
• the yolks of three hard-boiled eggs
• one-half cup of stock or water

Method

1. 1

   Chop meat, fry butter and breadcrumbs until brown.

2. 2

   Add meat, seasonings, and stock.

3. 3

   Boil and serve over buttered toast.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 74. The excerpt below is the record exactly as published.

one tablespoonful of butter, add one of flour; pour over it three cupfuls of stock or water. If water, use that in which the tongue was boiled. Then add one small carrot cut fine, two table- spoonfuls of finely minced onion, one sprig of parsley, a saltspoonful of celery seed or salt, one teaspoonful of Worcestershire sauce and a pinch each of salt and pep- per. After pouring the sauce over the tongue, bake it two hours in a covered pan. Remove the tongue and strain in a covered pan. Remove the tongue and strain the gravy over it. This is a delicious way to serve tongue hot. What is left may be cut in slices for lunch the next day, or made over into croquettes or patties. ICED PARMESAN PYRAMIDS. For the simplest of cold savories, tiny sandwiches of brown bread and butter can be spread with a puree of sardines, the slices rolled cigar fashion, piled high on a dish, and garnished with lobster coral. A favorite savory for the iced dinners that are so popular a whim at present is iced Parmesan pyramids. Roll thin some puff paste, cut in neat squares, and bake in a quick oven. Whip some cream to a stiff froth, flavor with a little cayenne, white pepper, salt and Parmesan cheese to taste; when the squares are cold, pile them with the cream, and place over ice before serving. SPICED BEEF. ' Place one and one-half pounds of beef on the fire in a kettle, with just enough water to cover, and boil slowly until it is so tender that it may be readily torn to pieces. By this time the water should be reduced in quantity one-half, but if it is not, skim out the meat and boil down the liquor to the proper amount. Then return the beef to the kettle, and with a knife and fork tear The Complete Cook Book. 157 it into shreds, mixing it with the liquor. Add one and one-fourth teaspoonfuls of salt and one-fourth tea- spoonful each of ground pepper, cloves, cinnamon and allspice. Mix well and turn the whole into a mould. When cold turn from the mould and slice neatly for serv- ing. Excellent for luncheon. DEVILED MEAT. Chop, not too fine, any cold cooked meat. Into a saucepan or chafing dish put one tahlespoonful of but- ter and two tablespoonfuls of stale bread crumbs, and fry until a delicate brown. Add one pint of meat, one- half teaspoonful of ground egg, mustard, salt and red pepper to taste. When hot, add the yolks of three hard- boiled eggs mashed fine, one-half cup of stock or water

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