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A
BACHELOR'S
CUPBOARD
Devils
and
Grills
The
distinction
between
deviling
and
grilling?
Well,
grills
need
not
be
deviled,
but
devils
MUST
be
grilled.
The
proper
dressing
of
a
good
devil
is
one
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.
JACK'S
is
jealously
guarded,
but
Walter
Mac-
RECIPE
Queen
of
the
famous
"
Broiler
Club
"
gives
one
that
is
so
like
It
as
to
be
its
twin
brother.
(Are
sauces
masculine?
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-
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