Elisabeth Ayrton

Devilled Chicken Legs

Preparation info

  • For

    4

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

The cooked legs and thighs of any of the larger birds, chicken, turkey, goose, duck, are very good devilled and were often served to Edwardian gentlemen for breakfast.

Ingredients

  • 2 legs and 2 thighs
  • strip of hot buttered toast for each joint
  • 1 teaspoon dry mustard

Method

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 devil