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Score the drumsticks two or three times to the bone, dip them in oil or melted butter, and sprinkle pretty thickly with mustard or curry powder, black pepper, cayenne, and salt. Grease the gridiron and make it hot, and broil the drumsticks over a clear fire, or under the grill of a gas stove, from 7 to 10 minutes. During the process baste the pieces lightly with oil or melted butter, and turn them frequently. Serve them with or without devil sauce (Recipe 686). Note. — If the devil is wished very fiery, mix a little mustard with Worcester sauce and a few drops of tabasco (essence of chillies), season with T the pepper and salt, and spread this paste over the drumsticks before grilling them. 1186. Turkey Legs, Devilled, 2 (Dinde a la Diable) J tea-sp. curry powder. 1 oz. butter. A few browned breadcrumbs. 2 turkey legs. 1 tea-sp. English mustard £ tea-sp. French mustard Cayenne pepper. Salt. Chop off the ends of the bones and trim the legs neatly. Then score them several times both along and across and fairly deeply, and dip them into melted butter or salad oil. Mix the two lands of mustard together with the curry powder, cayenne pepper, and salt. Spread this mixture over the legs, pressing it into the cuts, and let them stand a short time before cooking. When ready, sprinkle with fine browned bread-crumbs and broil over a good fire until nicely browned, basting them now and again with a little more melted butter. Serve very hot. A piquante sauce may be served separately if desired. Note. — The devil mixture may be made more or less hot according to taste. The French mustard may be omitted and a little chutney used instead of the curry powder. Time to grill, 7 or 8 minutes. put them into a saucepan along with any scraps and gravy ; cover with cold water and bring slowly to the boil. Put in a bunch of herbs, a carrot cut in pieces and an onion stuck with cloves, and boil at least 1 hour. Then strain and remove all greaso from the top of the stock. Now melt the butter in a stewpan, put in the chopped onion and cook it until lightly browned. Stir in the flour and brown that also. Then add by degrees 1 pint of the turkey stock, season with pepper and salt and stir until boiling. Put the lid on the pan and simmer slowly for 10 minutes or until the onion is cooked. Skim if necessary, put in the turkey meat, add the wine and heat all slowly without boiling. When the meat is hot through and thoroughly saturated with the 'sauce, the ragout is ready. Serve garnished with small forcemeat balls (Recipe 1290), or with rolls of bacon. RABBITS, HARES, AND VENISON TO CHOOSE HARES AND RABBITS 1187. Jellied Turkey 1 lb. cold turkey meat. 1 qrt. turkey stock. 2 whites of eggs. 1 gill French vinegar. 2 oz. gelatine. Seasoning A few pistachio nuts.