Devilled Bones

Ingredients

• 2 tb. butter
• 1 tb. tomato catsup or Chili sauce
• 3^ tb. Worcestershire sauce
• T. mustard
• f .g. cayenne
• 1 c. chicken stock
• Yi tb. finely chopped parsley
• Cooked chicken— drumsticks, second joints and wings.

Method

1. 1

   Cut several small gashes in each piece of chicken.

2. 2

   Season with salt and pepper; roll in flour.

3. 3

   Melt butter, add sauces, mustard and cayenne.

4. 4

   Cook chicken in the seasoned butter until well browned.

5. 5

   Add stock; simmer 5 mins.

6. 6

   Arrange chicken on serving dish; pour sauce over; sprinkle with parsley.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 20. The excerpt below is the record exactly as published.

DEVILLED BONES. 2 tb. butter. 1 tb. tomato catsup or Chili sauce. 3^ tb. Worcestershire sauce. T. mustard, f .g. cayenne. 1 c. chicken stock. Yi tb. finely chopped parsley. Cooked chicken— drumsticks, second joints and wings.

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