Cold Meat Broiled
From A Shilling Cookery for the People (1854).
Source and licence
From A Shilling Cookery for the People (1854), printed page 53, digitised by the Internet Archive: https://archive.org/details/AShillingCookeryForThePeople
Read the original http://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- a teaspoonful of Chili vinegar
- one ounce of butter
- a teaspoonful of cayenne
- one teaspoonful of mustard
- one teaspoonful of Relish
Method
- The remains of cold meat cut into slices a quarter of an inch thick;
- season with salt and pepper;
- when hot through, rub with a little butter, turn it often, and serve with a little ketchup in the dish.
- This may be varied with any 6auce, or chopped herbs.
- 131.
- Broiled Bones.
- —When these have a little meat on them, they should be rubbed over with salt and pepper, and a little butter, broiled some distance above or before the fire, that they may get gradually warm, and should be served very hot, and rather brown.
- Remains of poultry, game, &c., should be done the same.
- 132.
- Devilled Bone.
- —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.
- 133.
- Broiled and Devilled Toast.
- —Toast a round of bread, cut a quarter of an inch thick;
- mix in a plate one ounce of butter, half a teaspoonful of cayenne, one teaspoonful of mustard, one teaspoonful of Relish, or Sauce;
- spread it over the toast, and serve very hot.
- Broiled kidneys or sausages may be served on it.