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Devilled Roast Beef Bones
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 83. The excerpt below is the record exactly as published.
Devilled Roast Beef Bones Take the bones from cold roast beef, leaving as much meat as possible on them. Season with salt and pepper, and rub them with mustard paste. Roll in fresh bread crumbs and sprinkle each one with little pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.