An Excellent Recipe for Devilled Chicken or Game
From The Dudley book of cookery and household recipes, 1909
Serve with demi-glaze.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 58. The excerpt below is the record exactly as published.
AN EXCELLENT RECIPE FOR DEVILLED CHICKEN OR GAME Take about two ounces of butter, half a table- spoonful of mustard, a tablespoonful of flour, pepper, and salt. Mix well together on a plate with a pallet knife, then add one large tablespoonful of Harvey sauce and one of Lea and Perrin’s Worcester sauce
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