For devilled chicken with sauce, cut the cold chicken into
neat pieces, sprinkle them with curry powder and a dust of
salt. Melt half an ounce of butter in a frying-pan, and fry an
onion in it till the onion is brown. Put the pan on a low fire,
and add the pieces of chicken, turning them about to prevent
burning. When the butter seems almost absorbed, and the
pieces of chicken are thoroughly heated, turn the chicken out
of the pan into a hot dish, and brush off the onion. For the
sauce, melt a quarter of an ounce of butter in a small saucepan,
and stir in a quarter of an ounce of flour. When well blended
add a teacupful of gravy or broth, mix well, and then add a
dessertspoonful of Harvey sauce, the same of mushroom ketchup,
a teaspoonful of Chili vinegar, and a dessertspoonful of
chutney✪ Devilled Chicken. Boil, strain, and serve with the chicken as hot as
possible. Wyvern adds to this, for additional heat, a tea-
spoonful of finely-chopped skin of green Chilis, carefully
omitting the seeds.
For chicken devilled dry, mix a teaspoonful of mustard
flour into a dessertspoonful of French mustard, and add a
dessertspoonful of minced chutney, a dust of cayenne, of salt,
and of freshly-ground pepper. Brush the pieces of chicken
over with melted butter just warm, and then coat them with
this mixture. Sprinkle rasped breadcrumbs (crust)✪ Devilled Chicken all over the
WYVERN’S GRILL SAUCE
I5I
chicken, and put the pieces on a buttered tin in a quick oven.
Watch that the chicken does not get dry, and if it does add a
little butter. It will be done in a quarter of an hour. Serve
dry on a hot dish, and hand a salad of lettuce, endive, or water-
cress.
Some cooks use the double gridiron, which hangs in front
of the fire, for Broiling and Gi’illing. This saves trouble, but
the result is not nearly so good as when the single gridiron is
used.
The American Grip Broiler and Toaster is a very useful
contrivance ; it is made of polished steel, and can be turned
easily as the broiling goes on. This invention is to be had from
the Enterprise Company, 86 Dale Street, Liverpool.
English cooks make much more use of the marinade than
they did. In Prance the poverty of the meat long ago com-
pelled cooks to marinade it, and there the process is applied to
most small joints. With our English meat the marinade is
most suitable to cutlets or fillets. It may be described as a sort
of flavouring pickle, in which the meat lies from early morning
until it is required. The marinade keeps the outside of the
meat fresh and juicy, preventing its drying up where it has
been cut, and greatly adds to its tenderness. Besides this, the
marinade prevents all risk of tainting, or of injury from flies,
and gives a delicate flavour to the meat.
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Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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For devilled chicken with sauce, cut the cold chicken into
neat pieces, sprinkle them with curry powder and a dust of
salt. Melt half an ounce of butter in a frying-pan, and fry an
onion in it till the onion is brown. Put the pan on a low fire,
and add the pieces of chicken, turning them about to prevent
burning. When the butter seems almost absorbed, and the
pieces of chicken are thoroughly heated, turn the chicken out
of the pan into a hot dish, and brush off the onion. For the
sauce, melt a quarter of an ounce of butter in a small saucepan,
and stir in a quarter of an ounce of flour. When well blended
add a teacupful of gravy or broth, mix well, and then add a
dessertspoonful of Harvey sauce, the same of mushroom ketchup,
a teaspoonful of Chili vinegar, and a dessertspoonful of
chutney. Boil, strain, and serve with the chicken as hot as
possible. Wyvern adds to this, for additional heat, a tea-
spoonful of finely-chopped skin of green Chilis, carefully
omitting the seeds.
For chicken devilled dry, mix a teaspoonful of mustard
flour into a dessertspoonful of French mustard, and add a
dessertspoonful of minced chutney, a dust of cayenne, of salt,
and of freshly-ground pepper. Brush the pieces of chicken
over with melted butter just warm, and then coat them with
this mixture. Sprinkle rasped breadcrumbs (crust) all over the
WYVERN’S GRILL SAUCE
I5I
chicken, and put the pieces on a buttered tin in a quick oven.
Watch that the chicken does not get dry, and if it does add a
little butter. It will be done in a quarter of an hour. Serve
dry on a hot dish, and hand a salad of lettuce, endive, or water-
cress.
Some cooks use the double gridiron, which hangs in front
of the fire, for Broiling and Gi’illing. This saves trouble, but
the result is not nearly so good as when the single gridiron is
used.
The American Grip Broiler and Toaster is a very useful
contrivance ; it is made of polished steel, and can be turned
easily as the broiling goes on. This invention is to be had from
the Enterprise Company, 86 Dale Street, Liverpool.
English cooks make much more use of the marinade than
they did. In Prance the poverty of the meat long ago com-
pelled cooks to marinade it, and there the process is applied to
most small joints. With our English meat the marinade is
most suitable to cutlets or fillets. It may be described as a sort
of flavouring pickle, in which the meat lies from early morning
until it is required. The marinade keeps the outside of the
meat fresh and juicy, preventing its drying up where it has
been cut, and greatly adds to its tenderness. Besides this, the
marinade prevents all risk of tainting, or of injury from flies,
and gives a delicate flavour to the meat.