Devil Chops
A historical recipe from Joe Tilden's Recipes for Epicures, by Joe Tilden (1907).
A historical recipe
Joe Tilden's Recipes for Epicures, by Joe Tilden (1907). Project Gutenberg eBook #12069.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Joe Tilden's Recipes for Epicures, by Joe Tilden (1907). Digitised by Project Gutenberg, eBook #12069 (https://www.gutenberg.org/ebooks/12069). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- One ounce of butter
- one teaspoonful of made mustard
- one-half teaspoonful of French mustard
- one teaspoonful of grated horseradish
- one teaspoonful of chutney
Method
- Make a dressing of the following ingredients mixed together: One ounce of butter, one teaspoonful of made mustard, one-half teaspoonful of French mustard, one teaspoonful of grated horseradish, one teaspoonful of chutney, a little Chili vinegar, the juice of one lime, salt, pepper and cayenne.
- Rub this on the chops and broil rare.
- Serve the remaining sauce over them in a very hot dish.