Devilled Ham
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Sausages can be used instead of ham.
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 "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.
Devilled Ham. — Season some sliced ham rather highly with the devil pepper, and broil over a sharp fire. Have ready some fried croutons dusted pretty thickly with the pepper and either minced chives or parsley, and spread generously with chutney and some “ devil sauce ” made thus : bring to the boil F 2 68 BREAKFAST AND LUNCH DISHES. together halt a pint of good brown sauce, a table- spoonful of claret, a teaspoonful of English or French mustard, not quite two dessertspoonfuls of Worcester sauce, with a litile cayenne or chilli vinegar to taste
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