gluten-freenut-freeegg-freesoy-freeshellfish-free
Deviled Meat
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 175. The excerpt below is the record exactly as published.
DEVILED MEAT Cold mutton, chicken or other meat 1 teaspoon Worcestershire sauce I tablespoon butter Vi teaspoon mustard 1 teaspoon vinegar Dash of cayeime Make a sauce of the butter, vinegar and seasonings. Make cuts in the meat; rub the sauce into them; and grill in a hot chafing dish that has been rubbed with a little butter. BEEF CHAUFFE Slices of cold roast beef 3 tablespoons jelly 1 tablespoon butter
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