Deviled Chicken-Legs

This recipe is taken verbatim from “Recipes from Locust Grove.” It is probably Victorian in origin, or possibly even later, but it sounded so delicious I couldn’t help but include it.

Deviled Chicken-Legs

2 tablespoons butter
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
a few grains Cayenne pepper
1/2 cup beef-stock
2 teaspoons French mustard
2 tablespoons chilli sauce
1 tablespoon Worcestershire sauce
6 cooked chicken-legs

Melt the butter in a frying-pan and add all the seasoning to it. Cook for about five minutes. Cut gashes in the chicken-legs. Sprinkle them with pepper and salt, then dredge with flour. Cook for ten minutes in the sauce in the frying-pan, then arrange the legs on a hot platter. Add the stock to what remains int he pan, and cook for five minutes. Pour it over the chicken-legs and serve at once. The legs of any poultry may be prepared in the same way.

I say it is likely Victorian because the recipe calls for very few chicken legs (chickens were still used primarily for laying, not for eating), but also calls for  Worcestershire sauce, which was first commercialized in 1837 in Britain (according to Wikipedia). So this recipe could have been made any time from 1837 to the present.

The sauce precludes picnic-friendly fare, but the spice mix and the use of pre-cooked legs makes for a delicious dish that doesn’t mean spending hours over a spitting fry pan. Of course, when I finally make it, I will probably use far more than just 6 chicken legs. 🙂

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