| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken, Appetizers | 6 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 1 | tb | Chili Sauce |
| 1 | tb | Worcestershire Sauce |
| 1 | tb | Walnut Catsup <??> |
| 1 | ts | Made mustard |
INSTRUCTIONS
Few grains cayenne Drumsticks, second joints, and wings of a cooked chicken Salt Pepper Flour Cup hot stock 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. From The Boston Cooking-School Cook Book - 1918 Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net> on Jun 20, 1998
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