Devilled Biscuit

Ingredients

• half an ounce of butter
• pepper with grill seasoning

Method

1. 1

   Melt butter in a small saucepan, lay plain biscuits on it, turning over a low fire until the butter browns.

2. 2

   Pepper both sides, place on a hot dish, pour browned butter over, and serve.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 6. The excerpt below is the record exactly as published.

DEVILLED BISCUIT. 15 the remainder into two-inch lengths ; peel these, and cut them in quarters lengthwise. Pare off the seeds if they are developed. Have ready a stew- ^ stewed pan with half a pint of boiling milk, put in cucumber a teaspoonful of salt and a pat of butter the size of a two-shilling piece. Then put in the cucumber fillets, and simmer very gently till tender. Now drain them, thicken the milk in which they were cooked, finishing it with the yolk of an egg and a tablespoonful of chopped parsley ; set this with the fillets in it in the bain-marie to keep hot, and serve when wanted. For these prepare a batter in the manner given at page 10, and with it make as many small pancakes as it will give. When each pancake is ready spread a thin layer of apricot jam over it ; fold it over, and lay it on a hot dish, and dust with sugar, completing the rest of the pancakes in the same way. Lastly, pour two tablespoonfuls of brandy round them ; set this alight, and serve as quickly as possible. Choose plain biscuits, not sweetened, melt half an ounce of butter in a small saulc-^i\n^ lay the biscuits upon it, turning them over a low fire till the butter browns, pepper with grill seasoning

Cook this with the app: pantry check, scaling, and the assistant.