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 Bones with a little meat on, coated in a hot spice 'devil' sauce and grilled (Soyer 1845, Francatelli 1846, etc)  Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);442. Devilled Bones.- Take the bones of any remaining joint or poultry, which has still some meat on, which cut across slightly, and then make a mixture of mustard, salt, cayenne, and pepper, and one teaspoonful of mushroom ketchup to two of mustard; rub the bones well with this, and broil rather brownish.  |
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