1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Devils and Grills

The

and

between

deviling

grilling?

distinction

MUST be

Well, grills need not be deviled, but devils

The proper dressing of a good devil is one

grilled.

of its chief requisites. It must be pungently spiced, hot to the taste, cooked in a sizzling fry-pan, and served smoking hot. Kidneys and chops are especially well adapted to deviling, but anything in the tinned meat line, and sausages also, are improved by the dressing, while rare slices of roast beef and mutton and all sorts of game may be made tempting as well. one that is so like It as to be its twin brother. This one should be, at any rate.) Stir in the chafing dish enough olive oil to flood the bottom, a spoonful of mustard, half a teaspoonful of paprika, a little salt and some black pepper. When thoroughly blended, pop in the kidneys or whatever is to be deviled, and if an added zest is required, throw in a few olives and heat thoroughly. A bit of toast or a crusty end off a French loaf and a glass of musty ale add just the proper touch to this Satanic morsel. INDIAN Admiral Ross of the English navy handed DEVIL down to posterity a recipe for " Indian MIXTURE £)g^ji Mixture " that is not to be ignored. This Is it: Four tablespoonfuls of cold gravy, one of chutney paste, one of ketchup, one of vinegar, two teaspoon- (Are sauces masculine? JACK'S RECIPE is jealously guarded, but Walter Mac- Queen of the famous " Broiler Club " gives

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