Game, To Devil

Ingredients

• a powder made of equal parts of salt, cayenne, and curry powder
• a breakfast-cupful of thick brown gravy
• a teaspoonful of mixed mustard
• a shallot finely minced
• a spoonful of catsup
• the juice and finely grated rind of a lemon
• a teaspoonful of salt
• a quarter of a teaspoonful of cayenne
• a teaspoonful of bruised capers

Method

1. 1

   Score the flesh of the game and cover with the spice powder.

2. 2

   Broil over a hot fire until browned.

3. 3

   For sauce, simmer gravy with mustard, shallot, catsup, lemon juice, salt, cayenne, and capers for 10-15 minutes.

4. 4

   Serve in a tureen.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 204. The excerpt below is the record exactly as published.

Game, To Devil GAME Game, Pur€e of simmer gently for twenty minutes. Allow a table-spoonful of curry pow- der, a dessert-spoonful of the pounded kernel of a cocoanut, a dessert-spoon- ful of the pulp of an acid apple, and a quarter of a pint of good gravy to every pound of meat. Simmer a quar- ter of an hour longer. Serve with rice around the dish. Game, To Devil. — Some hours be- fore this dish is wanted the flesh should be rather deeply scored and covered with a powder made of equal parts of salt, cayenne, and curry powder, with the addition, if liked, of mushroom or truffle powder, but- ter, and mustard. Broil over a hot, clear fire, until brightly browned and hot, but not burned. Devilled game is oftener than not eaten dry, as a relish with wine. When sauce is wanted, it may be made by putting a breakfast- cupful of thick brown gravy into a saucepan, with a tea- spoonful of mixed mustard, a shallot finely minced, a spoonful of catsup, the juice and finely grated rind of a lemon, a teaspoonful of salt, a quar- ter of a teaspoonful of cayenne, and a teaspoonful of bruised capers

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