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Devilled Chicken
From Cookery for every household, 1914
Serves 4
Mustard and chutney can be used instead of curry.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 616. The excerpt below is the record exactly as published.
Devilled Chicken Take any remains of cooked chicken, cut them in neat joints, and if possible remove the skin. Score the fleshy parts across to the bone and brush the pieces over with salad oil or melted butter. Then sprinkle them with curry powder, cayenne, and salt
Cook this with the app: pantry check, scaling, and the assistant.