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Deviled Mutton
From Miss Parloa's kitchen companion, 1887
Serves 1
If a strong flavor is liked, double the amount of seasoning.
Presented as published in 1887. 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
Nutrition per serving
156Calories
11 gProtein
1 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories156 kcal
Protein11 g
Carbohydrates1.2 g
Fiber0.6 g
Sugars0.1 g
Total Fat12 g
Saturated Fat9.2 g
Monounsaturated Fat24 g
Polyunsaturated Fat3.4 g
Omega-30.2 g
Cholesterol42 mg
Sodium97 mg
Potassium175 mg
Calcium18 mg
Iron1.2 mg
Magnesium18 mg
Phosphorus106 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A5.2 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate12 mcg
Choline0.2 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 142. The excerpt below is the record exactly as published.
Deviled Mutton. •From the rare mutton left from a dinner, cut slices an inch thick, and score them very lightly. Mix a teaspoon- ful of mustard, two of olive-oil, one of vinegar, half a teaspoonful of pepper, and one-tenth of a teaspoonful of cayenne, and spread this mixture in the incisions in the mutton. Broil the slices for five minutes over a very hot fire. Place on a hot dish, spread a little butter over them, and serve immediately. The quantity of seasoning given above is enough for two large slices
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