Devilled Legs of Poultry
From Cookery and housekeeping, 1882
Serves 2
Can be served without sauce if highly seasoned.
Presented as published in 1882. 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 and housekeeping (1882) by Reeve, Henry Mrs., page 92. The excerpt below is the record exactly as published.
Devilled Legs of Poultry. ( Indian Recipe.) Score the legs of a roasted turkey, goose, or fowl ; sprinkle them well with cayenne, black pepper, and salt ; broil them well, and pour over the following sauce :— Take three spoonsful of gravy, one of butter rubbed in a little flour, one of lemon-juice, a glass of port wine, a teaspoonful of mustard, some chilli vinegar, a teaspoonful of mushroom catsup, and one of Harvey sauce
Cook this with the app: pantry check, scaling, and the assistant.