“Deviled” indicates a dish is distinctly spicy rather than a specific ingredient combination. Victorian deviled kidneys used lamb kidneys fried with mustard, cayenne, and Worcestershire sauce. Deviled ham is made from finely ground ham mixed with seasonings such as mustard, cayenne, and paprika, and some recipes add mayonnaise and hot sauce. Canning meat in the 19th century extended shelf life, supporting popularity from the 19th century through the mid-20th century. Its reputation avoided blandness, and its spreadable form enabled use in sandwiches, as a dip, or as a topping for crackers.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]