• 2 legs and 2 thighs
• strip of hot buttered toast for each joint
• 1 teaspoon dry mustard
• ½ teaspoon curry powder
• ½ teaspoon paprika
• 1 teaspoon salt
• pinch of pepper
• pinch of cayenne
• 2 teaspoons French mustard
• 3 oz. (90 g.) butter (softened)

In a saucepan put all the dry seasonings. Mix together, add French mustard and work into a paste. Add 1 oz. (30 g.) butter and work smooth again. Make slits down the lengths of the joints to be devilled and work a little of the paste into each. Spread the cut, skinless sides, with a little more. Dust the joints with flour, salt, black pepper and cayenne. Place on grill and pour or brush a little melted butter over each.

Grill for 3 minutes, turning 4 ways, so that all sides are grilled. Baste with more butter or with drips from pan 2 or 3 times. The danger in grilling cooked joints is that they will be dry.

Serve at once and very hot, each joint on a strip of buttered toast. A green salad is the best accompaniment.