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Game, to Devil

Some hours before the devil is wanted, the flesh should be rather deeply scored, and covered with a powder made of equal parts of salt, cayenne, and curry-powder, with the addition, if liked, of mushroom or truffle powder, butter, and mustard. Broil over a hot clear fire, until brightly browned and hot, but not burnt. Devilled game is oftener than not eaten dry, as a relish with wine. When sauce is wanted, it may be made by putting a breakfast-cupful of thick brown gravy into a saucepan, with a tea-spoonful of mixed mustard, a shallot finely minced, a spoonful of ketchup, the juice and finely-grated rind of a lemon, a tea-spoonful of salt, a quarter of a tea-spoonful of cayenne, and a tea-spoonful of bruised capers. Simmer for ten or fifteen minutes, and serve in a tureen. The devilled game will be all the better if the meat has been under-dressed. Moor game is particularly suited to this mode of cookery. Time, a few minutes to broil the bones. Probable cost, 2d., exclusive of the game. Allow one or two bones for each person.