Wet Devil (From a recipe of Lady Clark, Tillypronie, 1880) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | |||||||||
| INGREDIENTS: | ||
| 4 raw or cooked joints poultry or game | 2 oz (50g) melted butter | 1 tablespoon curry powder |
| 1 teaspoon dry mustard | salt | FOR THE DEVIL SAUCE: 1/2 pint (300 ml) cream |
| 1 | If raw, dip the joints of the birds in the melted butter and grill or fry until golden brown all over and cooked, about 7 minutes on each side. |
| 2 | Then mix all the sauce ingredients together, put the chicken in and bring it to just under boiling point. Serve with boiled rice. |