Devilled Biscuit is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic snack or savoury course of a softened captain's biscuit that's spread with mustard, cayenne pepper and black pepper before being baked and served to accompany wine. The full recipe is presented here and I hope you enjoy this classic British version of: Devilled Biscuit.
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This is a classic recipe for a Victorian version of Devilled Biscuit that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BISCUIT DEVILLED.—Dip a captain's biscuit into boiling water, butter it well, spread over it ready-made mustard, cayenne pepper, a good deal of black pepper and salt ; put it into the oven, or on the gridiron, and let it bake or grill till brown. This is considered as a relish with wine.
Modern Redaction
Ingredients:
4 captain's biscuits
3 tbsp butter
2 tsp English of Dijon mustard
cayenne pepper, to taste
salt and freshly-ground black pepper, to taste
Method:
Dip the biscuits into hot water to soften slightly then spread them thickly with butter before adding a coating of mustard. Season with cayenne pepper, salt and black pepper then place on a baking tray and transfer to an oven pre-heated to 180°C.
Bake for about 6 minutes, or until golden brown. Serve warm as a relish to accompany wine.
