Quick Devil Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Do not overheat the sauce; it should not dissolve into oil.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 59. The excerpt below is the record exactly as published.
an ounce or a little more of butter, and dissolve it in a stewpan, but do not oil the butter or allow the stewpan to get too hot. Mix in a spoonful of made mustard, and a little mixed black and cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.