| 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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