When just done throw half a saltspoonful of cayenne over them, toast them, and serve.
No. 69.—Chipped or Ribboned Potatoes.
Cut some potatoes crosswise about the thickness of an inch, then peel them thinly in ribbons, fry as above—they will require a little longer doing; when they are crisp take them out, place them on a clean cloth, and sprinkle them over with salt, cayenne, and black pepper to fancy, and serve.
No. 70.—Soyer’s Universal Devil Mixture,
Which will be found applicable to all devilled food.
To devil the same, rub each piece over with the following mixture, laving made a deep incision in any article of food that may be subjected to this Mephistophelean process. Put in a bowl a good tablespoonful of Durham mustard, which mix with four tablespoonfuls of Chili vinegar; add to it a tablespoonful of grated horseradish, two bruised shalots, a teaspoonful of salt, half ditto of cayenne, ditto of black pepper, and one of pounded sugar, two teaspoonfuls of chopped chillies, if handy; add the yolks of two raw eggs,; take a paste-brush, and after having slightly seasoned each piece with salt, rub over each piece with the same, probing some in the incisions. First broil slowly, and then the last few minutes as near as possible the Pandemonium fire. The yolks may be omitted.
No. 71.—A Plainer Way for the Million.
Mix the mustard with plain vinegar; add one half more cayenne; use the same quantity of salt, pepper, and sugar; use onions instead of shalots. The liquor of pickles is even preferable to vinegar.
Proceed as above for grilling; remains of meat, game, and poultry are very relishing when done as above, especially for an early luncheon or a late supper.
No. 72.—Chicken, American Fashion.