Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Devilled Bones
  Minced Mutton Devilled Almonds  
CONTENTS · BIBLIOGRAPHIC RECORD

Devilled Bones

2 tablespoons butter
Drumsticks, second joints, and wings of a cooked chicken
1 tablespoon Chili Sauce

1 tablespoon Worcestershire Sauce
Salt

Pepper
1 tablespoon Walnut Catsup
Flour
1 teaspoon made mustard
Cup hot stock
Few grains cayenne
Finely chopped parsley

Melt butter, and add Chili Sauce, Worcestershire Sauce, Walnut Catsup, mustard, and cayenne. Cut four small gashes in each piece of chicken. Sprinkle with salt and pepper, dredge with flour, and cook in the seasoned butter until well browned. Pour on stock, simmer five minutes, and sprinkle with chopped parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Minced Mutton Devilled Almonds  
 
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