The 1918 Fanny Farmer Cookbook

Devilled Bones

tablespoons butter

Drumsticks,

second joints, and

wings of a cooked

chicken

tablespoon Chili

Sauce

tablespoon

Worcestershire

Sauce

Salt

Pepper

tablespoon Walnut

Catsup

Flour

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.

Devilled Almonds

ozs. blanched

and shredded

almonds

tablespoons

chopped pickles

tablespoon

Worcestershire Sauce

Butter

tablespoon

Chutney

/4 teaspoon salt

Few grains cayenne

Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix

Chapter XXXV − RECIPES FOR THE CHAFING−DISH

661