Deviled Meat

Ingredients

• a pair of turkey or chicken drumsticks
• some nice thick wedges of underdone beef or mutton
• a teaspoonful of vinegar
• the same of Harvey or Worcestershire sauce
• the same of mustard
• a little cayenne
• a tablespoonful of salad oil, or butter melted
• a piece of butter the size of a walnut

Method

1. 1

   Score the meat and rub with a sauce made from vinegar, sauces, mustard, cayenne, and oil.

2. 2

   Grill the meat, turning often.

3. 3

   Prepare a hot dish with butter and parsley, and serve quickly.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 44. The excerpt below is the record exactly as published.

Deviled Meat. — Our better halves are usually fond of this, especially for breakfast or lunch. For this dish take a pair of turkey or chicken drumsticks or some nice thick wedges of underdone beef or mutton, Warming Over. 8i score them deeply with a knife and rub them over with a sauce made thus: A teaspoonful of yinegar, the same of Harvey or Worcestershire sauce, the same of mustard, a little cayenne, and a tablespoonful of salad oil, or but- ter melted ; mix all till like cream, and take care your meat is thoroughly moistened all over with the mixture, then rub your gridiron with butter. See that the fire is clear, and while the gridiron is getting hot, chop a tea- spoonful of parsley very fine, mix it up with a piece of butter the size of a walnut

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