Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Bacon | 1 slice cooked (8g) | 43 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoonful of butter
- one teaspoonful of vinegar
- one-half teaspoonful of made mustard
- a pinch of cayenne
- one-half dozen slices nice english bacon
- vinegar
- mustard
- cayenne
Directions
One-half dozen slices nice English bacon, mushrooms — as many as you like. The bacon should be streaked with lean and fried in the usual ways. Just before it is done add mushrooms and fry them slowly. Serve hot as possible.
DEVILED 31EAT.
Cold rare beef, or underdone mutton, or wings, drumsticks and sidebones of roast turkey, or large chicken may be used; one tablespoonful of butter, one teaspoonful of vinegar and one of Worcestershire sauce, one-half teaspoonful of made mustard, and a pinch of Cayenne. Make a sauce of the butter, vinegar, Worcestershire sauce, mustard and cayenne. Mix these thoroughly. Make cuts in the meat with a knife and rub this sauce into them. Rub the chafing dish with a little butter, heat it and grill the meat. Serve hot.