Robin McDouall’s devilled chicken

From Clubland Cooking, which appeared in 1974, a good year for British cookbooks. This is a typically simple and good rendition of a traditional standard by Robin McDouall. He considers the devil an “excellent way of using up the legs of a roast chicken of which you have eaten the breast and wings the night before” but it is good enough to cook some legs specifically for the purpose. His devil breaks from a lot of other versions in forsaking cayenne for curry powder, a welcome touch.

The recipe in full:

“Separate the legs and thighs. Make some slits with a sharp knife and, into them put a mixture of English mustard, Worcestershire sauce and curry powder. Roll them in flour and sautez them in butter long enough to heat through.

            (Or paint them with butter and grill them over charcoal.)”

Note:

-Also a good way to devil kidney, chicken liver or just about any other flesh or fowl lurking in the refrigerator.