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.
In a saucepan put all the dry seasonings. Mix together, add French mustard and work into a paste. Add
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.
©1975 The Estate of Elizabeth Ayrton