Devilled Fowl

Ingredients

• The legs of a fowl.
• 1 saltspoon salt.
• 1 small teaspoon butter
• 1 saltspoon pepper.
• 1 pinch red pepper.
• 1 small teaspoon mustard.

Method

1. 1

   Remove the skin and score the flesh twice crosswise on each side.

2. 2

   Mix the butter, mustard, salt, pepper, and red pepper to a paste and spread it over the legs, working it into the cuts.

3. 3

   Melt an extra teaspoon of butter, lard, or ground nut oil in a small frying pan.

4. 4

   When quite hot, fry the legs for ten minutes until cooked.

5. 5

   Serve with fried or mashed yam or sweet potato.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 42. The excerpt below is the record exactly as published.

Devilled Fowl. (1). The legs of a fowl. 1 saltspoon salt. 1 small teaspoon butter or 1 saltspoon pepper. lard. 1 pinch red pepper. 1 small teaspoon mustard.

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