132. Devilled Bone

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

The remains of the rib of a sirloin of beef, or the blade-bone of a shoulder of mutton, the legs of fowls, turkeys, &c., should be slightly cut all round with a knife, and well rubbed with cayenne and salt, and a teaspoonful of Chili vinegar, or ketchup, or Relish, and broiled gently until hot through and brown. Serve very hot.