The Devil

Ingredients

• a teaspoon of mustard
• the same of Worcester sauce
• the same of anchovy sauce
• two teaspoons of olive oil
• half a teaspoon of Paprika

Method

1. 1

   Mix mustard, sauces, olive oil, and Paprika.

2. 2

   Soak meat in the mixture, then heat in butter until nearly boiling.

Nutrition per serving

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 42. The excerpt below is the record exactly as published.

the same of anchovy sauce, and half a dozen capers, chopped up. When very hot spread this upon rounds of buttered toast. Devilled Chestnuts. Boil half a pound of chestnuts and remove the shells and skins. Break them in handy little lumps. When cold and hard return them to the Chafing Dish and fry them in a tablespoon of butter, half a teaspoon of Paprika, and plenty of salt, until they are well cooked through. Drain and dry them on blotting-paper, and put a drop of Tabasco on each lump. Salted Almonds. Melt one and a half tablespoons of butter. Drop into it a quarter of a pound of blanched almonds, and hot up till the almonds are 154 THE CHAFING DISH well burned, brown but not black. Drain them on blotting-paper and sprinkle them with plenty of salt and a little Paprika. The Devil. One can devil bones, biscuits, meat and fish in a Chafing Dish very nearly as well as on the grill. Care must be taken always to score the flesh across with deep incisions, so that the devil mixture penetrates well into the meat. This is the best devil mixture for Chafing-Dish purposes that I know. There may be better, but I have not come across them. Mix well upon a plate a teaspoon of mustard, the same of Worcester sauce and anchovy sauce, two teaspoons of olive oil and half a teaspoon of Paprika

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