Deviled Soup Meat

Ingredients

• one pint of boiling milk
• one minced onion
• one minced garlic clove
• one teaspoon of minced parsley
• one even tablespoon of French mustard
• two minced cucumber pickles

Method

1. 1

   Slice hot soup meat and lay it in a deep dish.

2. 2

   Combine boiling milk with minced onion, garlic, parsley, cayenne, and salt.

3. 3

   Thicken with flour and add mustard.

4. 4

   Pour the sauce over the meat and sprinkle with minced pickles.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 52. The excerpt below is the record exactly as published.

DEVILED SOUP MEAT A LOUISIANA RECEIPT Slice hot soup meat and lay it in a deep dish. To one pint of boiling milk add one minced onion, one minced garlic clove, one teaspoon of minced parsley, and cayenne pepper and salt to taste. Thicken with flour, and add one even tablespoon of French mustard. Pour this hot sauce over the soup meat. Sprinkle over all two minced cucumber pickles

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