Ross's Mixture for Devilled Meats

Ingredients

• a table-spoonful of chutney
• one ounce and a half of fresh butter
• a dessert-spoonful of salt
• a dessert-spoonful of mixed mustard
• a table-spoonful of Harvey Sauce
• a table-spoonful of vinegar
• four table-spoonfuls of good cold gravy

Method

1. 1

   Put a tablespoonful of chutney into a bowl, and work into it with the back of a wooden spoon one ounce and a half of fresh butter, a dessert-spoonful of salt, a dessert-spoonful of mixed mustard, a tablespoonful of Harvey Sauce, a tablespoonful of vinegar, and four tablespoonfuls of good cold gravy.

2. 2

   Beat the mixture till smooth, dip the meat to be devilled into it, stew it softly till it is warmed through, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1604. The excerpt below is the record exactly as published.

Ross's Mixture for Devilled Meats. — Put a table-spoonful of chutney into a bowl, and work into it with the back of a wooden spoon one ounce and a half of fresh butter, a dessert-spoonful of salt, a dessert-spoonful of mixed mustard, a table-spoonful of Harvey Sauce, a table-spoonful of vinegar, and four table- spoonfuls of good cold gra

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