Devilled Bones
Ingredients
- 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
- Cup hot stock
- Finely chopped parsley
Steps
- 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.
More recipes with butter, hot sauce, worcestershire sauce, walnuts, ketchup, mustard, cayenne pepper, chicken, flour, broth or stock or parsley
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.