Recipes > Meat > Devilled Meat

Devilled Meat


  • 1 teaspoonful mustard
  • 1 teaspoonful worcester sauce
  • 2 teaspoonful vinegar
  • 1/2 ounces butter
  • 1 teaspoonful oil
  • 1 teaspoonful lemon juice
  • 1/2 teaspoonful curry powder
  • mashed potatoes
  • 1/2 gill gravy
  • slices of cold meat


Put the mustard, made with vinegar instead of water, into a basin; add gradually the oil and butter, curry powder, sauce, vinegar, and lemon juice, and mix very thoroughly, then pour in the gravy. Cut some slices of underdone meat and lay them in a pie dish, pour over the mixture, cover with a plate, and stand in a hot oven for ten minutes; stir frequently. Serve with mashed potatoes.

Time: 10 minutes.


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The Art of Living in Australia (1893).

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