Devilled Bones

Ingredients

• 1 neck of mutton, or the bones from any cold joint
• 1 oz. butter
• 1 oz. flour
• 1 tablespoonful made mustard
• ½ pint water
• pinch of cayenne
• 1 tablespoonful Yorkshire Relish
• ½ tablespoonful vinegar
• pinch of sugar
• pepper and salt

Method

1. 1

   Chop the bones into neat pieces, sprinkle them with pepper, grill or fry them until well browned.

2. 2

   Put the butter into a pan, stir in the flour until lightly browned, add the water and all the remaining ingredients.

3. 3

   Boil for two minutes, pour this over the bones, and serve immediately.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 45. The excerpt below is the record exactly as published.

DEVILLED BONES. 1 neck of mutton, or the bones from any cold joint 1 oz. butter 1 oz. flour 1 tablespoonful made mustard \ pint water pinch of cayenne 1 tablespoonful Yorkshire Relish \ tablespoonful vinegar pinch of sugar pepper and salt

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