Dry Devil Beef
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Increase mustard and add cayenne for a hotter dish.
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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 38. The excerpt below is the record exactly as published.
three tablespoonfuls of oil, two of dry mustard, a teaspoonful of salt, half a teaspoonful of black pepper, and rather less of paprika. Spread the paste over the slices of rare beef and dredge liber- ally with flour. Have a very hot frying pan, put in it three tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.