Devilled Chicken
From English and French cookery, 1890
Best if prepared overnight.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 56. The excerpt below is the record exactly as published.
Devilled Chicken. — Remove the skin from wings or legs, score the flesh deeply in several places, and rub in a mixture of salt, pepper, cayenne, mustard, anchovy, and butter
Cook this with the app: pantry check, scaling, and the assistant.