Devilled Mutton.
Cut even slices of cold mutton, not too fat.
Stir together and melt in a clean frying-pan two tablespoonfuls of butter and one of currant or grape jelly.
When it hisses lay in the mutton and heat slowly—turning several times—for five minutes, or until the slices are soft and very hot, but not until they begin to crisp.
Take out the meat, lay on a warmed dish, cover and set over boiling water.
To the butter and jelly left in the pan add three tablespoonfuls of vinegar.
A small teaspoonful of made mustard.
A quarter spoonful of salt.
Half as much pepper as you have salt.
Stir together over the fire until they boil, and pour on the meat. Cover three minutes over boiling water, and serve.
Devilled, or Barbecued Ham.
Slice cold Ferris & Co.’s “Trade Mark” ham, lean and fat together, and lay in a clean frying-pan. Fry gently in the grease that runs from it as it heats, until the lean is soft, the fat clear and beginning to crisp at the edges.
Take out the slices with a fork, lay on a warmed dish; keep hot over boiling water.
Add to the fat left in the frying-pan:
Four tablespoonfuls of vinegar.
A small teaspoonful of made mustard.
As much pepper as will lie easily on a silver half-dime.
Stir until it boils, then pour on the ham. Let it stand covered over the boiling water for five minutes before sending to the table.