Devilled Bones

Name: Devilled Bones
Yield: 4 servings
Ingredients: equal parts of common salt and curry-powder; double the quantity of mushroom or truffle powder; a good dash of cayenne pepper; the grate of half a lemon; half a spoonful of Worcester sauce; a tablespoonful of catsup; a glass of Madeira; the juice of two sweet Seville oranges

From Banquets of the nations, 1911

Serves 4

Best served with biscuits or chip potatoes.

Presented as published in 1911. 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

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 160. The excerpt below is the record exactly as published.

Devilled Bones. Divide the bones and rub well in the following in- gredients, and broil over a clear fire. Serve very hot with biscuits or chip potatoes. Mix equal parts of common salt and curry-powder with double the quantity of mushroom or truffle powder, a good dash of cayenne pepper, the grate of half a lemon, half a spoonful of Worcester sauce, a tablespoonful of catsup, a glass of Madeira, and the juice of two sweet Seville oranges

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