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Deviled Meat
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 148. The excerpt below is the record exactly as published.
DEVILED MEAT (Blazer). Cold rare beef, or underdone mutton, or wings, drumsticks and side- bones of roast turkey, or large chicken may be used. One tablespoonful of butter. One teaspoonful of vinegar and one of Worcestershire sauce. One-half teaspoonful of made mustard, and a pinch of cayenne
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