Broiled Or Devilled Chicken Legs

For this dish use the legs of either roasted or boiled chicken. Take the skin off the legs, with a sharp knife, score the flesh on both sides of the bone. Mix a small teaspoonful of salt and half a teaspoonful of pepper, adding a little cayenne if the broil is required to be hot, with half an ounce of dissolved butter, stir in half a teaspoonful of essence of anchovy. Spread this mixture over the chicken legs, getting it in between the scoring as well as you can. Lay the legs on a gridiron over a slow fire, turning them every minute for ten or twelve minutes. Serve either with toasted bacon, pouring any fat which has run from it over the chicken, or a little dissolved butter.

Chicken legs may also be broiled without using the piquant paste, and in this case should be scored, dipped in bacon fat or butter, and sprinkled with pepper and salt. If properly cooked, broiled chicken will not be the least hardened on the outside, nor will it be in any degree blackened.

Eggs Sur Le Plat

For four eggs put half an ounce of fresh butter, bacon fat, or oil into a tin dish and let it get hot in the oven. Break the eggs one by one into a cup, and drop them carefully so as not to break the yolks, into the dish. Set the dish either on the range or in the oven at a low heat taking care that the cooking proceeds slowly. When the eggs are lightly done they can be transferred to another dish or served on toast. An earthenware dish can be used for cooking instead of one of tin, in which case the eggs will be sent to table on it.

Sheeps' Tongues

Strew salt over the tongues and let them lie until the next day, then drain off all that has run from them and put them in the following pickle :- A tablespoonful of salt, half a one of bay salt, a teaspoonful of saltpetre, a pinch of allspice and black pepper. Two days after put a spoonful of sugar. This quantity will be enough for two or three tongues. Four or five days will salt them. Boil them gently until perfectly tender, and when they are skinned, if to be eaten hot, split them down the middle, dip them in dissolved butter and then in fine bread crumbs, and let them brown nicely on the gridiron. If to be served up cold, glaze them. Pigs' tongues are excellent cooked in this manner.