Deviled Meat

Ingredients

• two tablespoonfuls of thick brown gravy sauce
• a dessertspoonful of chutney paste
• a teaspoonful of anchovy sauce
• a teaspoonful of Worcester sauce
• a quarter of a teaspoonful of made mustard
• six drops of lemon juice
• a dust of curry powder
• slices of any kind of cooked meat

Method

1. 1

   Mix gravy, chutney, anchovy sauce, Worcester sauce, mustard, lemon juice, and curry powder.

2. 2

   Spread on slices of cooked meat, chill until set.

3. 3

   Flour, dip in beaten egg, cover with breadcrumbs, and fry in clarified dripping.

4. 4

   Serve with fried potatoes.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 129. The excerpt below is the record exactly as published.

Deviled Meat. Prepare a mixture as follows: — Put two tablespoonfuls of thick brown gravy sauce into a bowl, add a dessertspoonful of chutney paste, a teaspoonful of anchovy sauce, a teaspoonful of Worcester sauce, a quarter of a teaspoonful of made mus- tard, six drops of lemon juice (or vinegar), and a dust of curry powder. Cut some slices of any kind of cooked meat

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