Devil, Wet
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- Port
- Cuts
- Black pepper
- Mushroom ketchup
- three tablespoonfuls of gravy
- Butter
- Vinegar
- Chilli
- Mustard
- Salt
Contains
GlutenMilkMustardSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Method
Chef Wood
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- Scoro tho leg of a roasted turkoy, and fiU up the cuts with a seasoning of mustard, poppor, and salt;
- then broil ovor a clear fire, and pour the following sauce, made hot, over it when sent to table.
- To three tablespoonfuls of gravy and ono of melted butter, add a tea-spoonful each of Harvey’s sauce, mushroom ketchup, Chilli vinegar, and mustard, a large wine-glassful of port, a table-spoonful of lemon-juice, and a little cayenne and black pepper.
- More seasoning may be added, but this will be best regulated by the taste of- the consumer.
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan