Deviled Chicken, with Sauce ( Cunard Steamer ).
The chicken is boiled tender in a little salted water. When cold, it is cut into pieces; these pieces are basted with butter, and broiled.
Sauce.—One tea-spoonful of made mustard, two table-spoonfuls of Worcestershire sauce, three table-spoonfuls of vinegar; boil all together, and pour over the chicken. This dish is generally served on the Cunard steamers for supper. Or, boil the chickens, cut them into pieces, pepper and salt them, roll them in flour, sauté them in a little hot lard, and serve cream-sauce, the same as for fried spring chickens. This makes a good winter breakfast.