Devilled Chicken
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve with a salad of lettuce, endive, or watercress.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 99. The excerpt below is the record exactly as published.
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)
Cook this with the app: pantry check, scaling, and the assistant.