Devilled Chicken a la Dante
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.
Devilled Chicken a la Dante Take the pinions, breasts and legs, and gizzard, sprinkle them with cayenne pepper and salt. Melt an ounce of butter in a saucepan, add a small tea- spoonful of mustard, a dessert-spoonful of mushroom ketchup, a piece of garlic well bruised and cut up, also a dessert-spoonful of Worcester sauce
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