Devilled Bones
From The book of plain cooking, 1904
Omit mustard for mutton or lamb.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 27. The excerpt below is the record exactly as published.
Devilled Bones A devilled bone is a very acceptable addition to the breakfast or supper-table. A beef bone requires mustard, pepper, and salt, all to be well mixed together with butter. Cut the bone, adding the mixture, and put it in the oven, or on a grill. The bladebone of a shoulder of mutton or lamb
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