Devilled Chicken au Gratin

Posted in - Mrs C.S. Peel's Recipes & Poultry on September 26th 2013 0 Comments

This week we have eaten really well from the recipes I have chosen from Granny Dot’s ‘My Own Cookery Book’ (1920 ish).  This is very simple and you may well have the ingredients in your larder/cupboard.

‘The legs of a chicken; 1 teaspoonful of French mustard; 1 saltspoonfuul of English mustard; 1 dessertspoonful of chutney; cayenne pepper and salt; brown bread-crumbs; parsley; butter.

Mix together the French and English mustards, the chutney, pepper and salt.  Make small incisions all over the legs, brush them over with melted butter and spread them wiht the devil paste. Sprinkle thickly with breadcrumbs. Place them in a buttered dish and cookthem in a quick oven for 15 minutes. Serve very hot garnished with fried parsley.’


Serves 1 hungry or 2 not hungry people.

1 tsp of Dijon mustard
1 tbsp chutney
pinch of cayenne pepper
butter, very soft or melted
2 chicken legs or thighs
brown breadcrumbs

1.  Set the oven at 190 degrees C
2.  Mix the first 4 ingredients into a paste.
3.  Make small incisions in the meat and brush melted or softened butter over them followed by the paste.
4.  Sprnkle with breadcrumbs.
5.  Place them in a buttered dish and cook for 20 minutes or until piping hot and cooked through.
6.  Granny Dot’s rule is to serve hot food with fried parsley and cold food with cold parsley. Do as you wish!  


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