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Pheasant's Legs, Devilled

These must be prepared some hours in advance. With a sharp knife take the skin off the legs, and score the flesh twice crosswise on each side of the bone. Melt two ounces of butter, and mix with it a dessert-spoonful of salt, a tea-spoonful of pepper, a pinch of cayenne, a spoonful of made mustard, and half a tea-spoonful of essence of anchovy. Spread this mixture on the legs, getting it in between the scores as much as possible. Put a cover over the legs, and leave them in a cool place for some hours. When they are about to be wanted, lay them on a gridiron which has been rubbed over with a piece of mutton fat, and put them over a gentle fire. Broil slowly, turning them every minute. Serve on a very hot dish, with a little melted butter poured over them.