Devilled Bones

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 tablespoons butter.
  • 1 tablespoon Chili sauce.
  • 1 tablespoon Worcestershire sauce.
  • 1 tablespoon Walnut Catsup.
  • 1 teaspoon made mustard.
  • Few grains cayenne.
  • Drumsticks, second joints, and wings of a cooked chicken.
  • Salt.
  • Pepper.
  • Flour.
  • ½ cup hot stock.
  • Finely chopped parsley.


    Melt butter, and add Chili Sauce, Worcestershire sauce, Walnut Catsup, mustard, and cayenne. Cut four small gashes in each piece of chicken. Sprinkle with salt and pepper, dredge with flour, and cook in the seasoned butter until well browned. Pour on stock, simmer five minutes, and sprinkle with chopped parsley.