Deviled Bones

Ingredients

• 2 tablespoons butter
• 1 tablespoon Chili Sauce
• 1 tablespoon Worcestershire Sauce
• Salt and pepper
• 1 tablespoon Walnut Catsup
• 1 cup Chicken Stock (p. 151)
• 1 teaspoon made mustard
• Few grains cayenne
• Finely chopped parsley

Method

1. 1

   Melt butter and add Chili Sauce, Worcestershire Sauce, Walnut Catsup, mustard, and cayenne.

2. 2

   Cut 4 small gashes in each piece of chicken.

3. 3

   Sprinkle with salt and pepper, dredge with flour, and cook in seasoned butter until well browned.

4. 4

   Pour on stock, simmer 5 minutes, and sprinkle with chopped parsley.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 149. The excerpt below is the record exactly as published.

DEVILED BONES 2 tablespoons butter Drumsticks, second joints, and 1 tablespoon Chili Sauce wings of a cooked chicken 1 tablespoon Worcestershire Sauce Salt and pepper 1 tablespoon Walnut Catsup Flour 1 teaspoon made mustard 1 cup Chicken Stock (p. 151) Few grains cayenne Finely chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.