of black pepper coarsely ground, and two teaspoonfuls of salt✪ Grill Seasoning.
Mix all well together. Score a tui'key leg or a chicken leg
criss-cross with a sharp knife, after having skinned it, and
pepper this seasoning well into the cuts before you begin to
grill it. This seasoning may be kept ready mixed in a bottle.
Grill Seasoning’s. — {Family Recipes.) — (1.) Skin and score
the chicken legs, making the scoring criss-cross, and using a
very sharp knife. When the legs are a little done rub them well
with a saltspoonful of cayenne pepper, a teaspoonful of salt,
and a dessertspoonful of freshly-ground black pepper. Grill the
legs again, and as soon as the mixture has dried on put a little
cream over them, and cover them over till thoroughly hot.
Just before serving put them in the Dutch oven before the fire
to get crisp.
(2.) Skin and score the turkey legs well. Mix a teaspoonful
of cayenne, the same of white pepper, of salt, and of mustard-
flour in a little butter or a little salad oil. Add a tablespoonful
of Harvey sauce, and, with a knife or the edge of a spoon,
insert this mixture into the scores. Do not rub it over the
meat. Grill the turkey legs thoroughly. Whatever is left of
the mixture should be mixed with a little gravy, warmed up,
and handed with the pulled and grilled tui’key as sauce.
(Minced and blanched chives, thyme, and parsley should be
substituted for the Harvey sauce.)
For a Wet Grill, broil the meat just as much as for a Dry
Grill, and when it is done roll it over and over in Grill sauce.
Gllbbins’ Grill Sauce.— Put a soup-plate over a slop-basin
filled to the brim with boiling water. Melt in the plate an
ounce of butter, and when it is melted stir into it two tea-
spoonfuls of made mustard, then a dessertspoonful of French
vinegar, a teaspoonful of tarragon vinegar, and a tablespoonful
of cream. Season with salt, pepper and cayenne.
Wyvern’s Grill Sauce. — Take a hreakfastcupful of gravy,
or of broth made from scraps, and half an ounce of glaze or a
teaspoonful of Brand’s essence. Put all into a saucepan, and
add to it a tablespoonful of hot yet sweetish bottled chutney, a
tablespoonful of mustard mixed with Worcester sauce instead
of water, a tablespoonful of mushroom ketchup, a tablespoonful
of Marsala, half a teaspoonful of red currant jelly, and a
DEVILLED CHICKEN
iS°
teaspoonful of Cliili vinegar. Heat all together to melt the
jelly and blend the ingredients, then strain, and thicken with
half an ounce of butter and half an ounce of flour. Heat this
up to boiling-point in a frying-pan, and roll the grilled meat
or bones in it off the fire. Serve immediately, with the rest of
the sauce in the pan poured over them.
Broiled Bones, which are the remainder of a roast saddle of
mutton, or the blade-bone of a shoulder of mutton, are grilled
in exactly the same way. The Grill sauce for Broiled Bones is
generally liked very hot, for which add a few drops, not more
than six, of Tabasco — a hotter adjunct than the hottest cayenne
pepper.
Devilled meat differs from Grilled meat in the important
particular that it is prepared not on the gridiron but in the
frying-pan, or the oven. In both cases the meat will have been
previously cooked. ✪ Devilled Chicken
Page 98 · 2 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
of black pepper coarsely ground, and two teaspoonfuls of salt. Mix all well together. Score a turkey leg or a chicken leg criss-cross with a sharp knife, after having skinned it, and pepper this seasoning well into the cuts before you begin to grill it. This seasoning may be kept ready mixed in a bottle.
Grill Seasoning’s. — {Family Recipes.) — (1.) Skin and score the chicken legs, making the scoring criss-cross, and using a very sharp knife. When the legs are a little done rub them well with a saltspoonful of cayenne pepper, a teaspoonful of salt, and a dessertspoonful of freshly-ground black pepper. Grill the legs again, and as soon as the mixture has dried on put a little cream over them, and cover them over till thoroughly hot. Just before serving put them in the Dutch oven before the fire to get crisp.
(2.) Skin and score the turkey legs well. Mix a teaspoonful of cayenne, the same of white pepper, of salt, and of mustardflour in a little butter or a little salad oil. Add a tablespoonful of Harvey sauce, and, with a knife or the edge of a spoon, insert this mixture into the scores. Do not rub it over the meat. Grill the turkey legs thoroughly. Whatever is left of the mixture should be mixed with a little gravy, warmed up, and handed with the pulled and grilled turkey as sauce. (Minced and blanched chives, thyme, and parsley should be substituted for the Harvey sauce.)
For a Wet Grill, broil the meat just as much as for a Dry Grill, and when it is done roll it over and over in Grill sauce.
Gibbins' Grill Sauce.— Put a soup-plate over a slop-basin filled to the brim with boiling water. Melt in the plate an ounce of butter, and when it is melted stir into it two teaspoonfuls of made mustard, then a dessertspoonful of French vinegar, a teaspoonful of tarragon vinegar, and a tablespoonful of cream. Season with salt, pepper and cayenne.
Wyvern’s Grill Sauce. — Take a breakfastcupful of gravy, or of broth made from scraps, and half an ounce of glaze or a teaspoonful of Brand’s essence. Put all into a saucepan, and add to it a tablespoonful of hot yet sweetish bottled chutney, a tablespoonful of mustard mixed with Worcester sauce instead of water, a tablespoonful of mushroom ketchup, a tablespoonful of Marsala, half a teaspoonful of red currant jelly, and a
DEVILLED CHICKEN
teaspoonful of Cliili vinegar. Heat all together to melt the jelly and blend the ingredients, then strain, and thicken with half an ounce of butter and half an ounce of flour. Heat this up to boiling-point in a frying-pan, and roll the grilled meat or bones in it off the fire. Serve immediately, with the rest of the sauce in the pan poured over them.
Broiled Bones, which are the remainder of a roast saddle of mutton, or the blade-bone of a shoulder of mutton, are grilled in exactly the same way. The Grill sauce for Broiled Bones is generally liked very hot, for which add a few drops, not more than six, of Tabasco — a hotter adjunct than the hottest cayenne pepper.
Devilled meat differs from Grilled meat in the important particular that it is prepared not on the gridiron but in the frying-pan, or the oven. In both cases the meat will have been previously cooked.
Records on this page
Grill SeasoningDevilled Chicken