Biscuits, Devilled

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (15)
First method
Second method
Third method
Instructions (4)
  1. Butter well either milk or plain water biscuits, dust them generously with salt, freshly ground black and cayenne pepper, and set them in the oven till hot and crisp.
  2. Melt some butter and lay into it as many water biscuits, or Bath Olivers, as you please, turning them over and over in the butter till they brown; then lift them out, dust plentifully with cayenne and curry powder, and serve with any remains of butter poured over them.
  3. Rub up about a teaspoonful of mustard flour with a little salad oil to a smooth paste, then work in a tablespoonful of McCarthy's vinegar, adding cayenne to taste, and a little salt if needed.
  4. Spread the biscuits thickly with this paste, and grill or toast them till as hot as fire will make them.
Original Text · last edited 4 days ago
Biscuits, Devilled.—These are done in various ways. For instance, butter well either milk or plain water biscuits, dust them generously with salt, freshly ground black and cayenne pepper, and set them in the oven till hot and crisp. Or, melt some butter and lay into it as many water biscuits, or Bath Olivers, as you please, turning them over and over in the butter till they brown; then lift them out, dust plentifully with cayenne and curry powder, and serve with any remains of butter poured over them. Or, rub up about a teaspoonful of mustard flour with a little salad oil to a smooth paste, then work in a tablespoonful of McCarthy's vinegar, adding cayenne to taste, and a little salt if needed. Spread the biscuits thickly with this paste, and grill or toast them till as hot as fire will make them.
Notes
—