Hot Loaf Bread
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 34. The excerpt below is the record exactly as published.
Hot Loaf Bread. Orange Marmalade. Deviled Mutton, — Rub slices of rare mut- ton with a mixture made as follows: One teaspoonful Worcestershire sauce, one tea- spoonful vinegar, one teaspoonful made mus- tard, tablespoonf ul melted butter. Let the meat lie in this for an hour. Then dip each slice in a frying batter made as directed in recipe for "ham fritters," and fry in deep fat. Or the deviled meat may simply be boiled over a clear fire. In either case serve very hot. Hot Loaf Bread. — Set a loaf of French bread
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