Game, To Devil

Ingredients

• equal parts of salt, cayenne, and curry powder
• the addition, if liked, of mixed mustard
• a breakfast-cupful of thick brown gravy
• a tea-spoonful of mixed mustard
• a spoonful of ketchup
• a tea-spoonful of salt
• a quarter of a tea-spoonful of cayenne
• a tea-spoonful of bruised capers
• a shallot finely minced
• the juice and finely-grated rind of a lemon

Method

1. 1

   Score the game flesh and cover with the spice powder.

2. 2

   Broil over a hot fire until browned.

3. 3

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

4. 4

   Serve in a tureen.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 575. The excerpt below is the record exactly as published.

Game, To Devil. — In order to devil game properly, 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, and mixed mustard. Broil over a hot clear fire, until brightly browned and hot, but not burnt. Devilled game is oftener than not eaten dry, as a relish with wiae. When sauce is wanted, it may be made by putting a break- fast-cupful of thick brown gravy into a sauce- pan, with a tea-spoonful of mixed mustard, a shallot finely minced, a spoonful of ketchup, the jvdce and finely-grated riad of a lemon, a tea- spoonful of salt, a quarter of a tea-spoonful of cayenne, and a tea-sjDOonful of bruised caper

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