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Devilled Cold Chicken
Take the legs and wings of any cold fowl. Dress with pepper, salt, mustard, and butter; then broil.
Seventeen hundred recipes from the housewives of Old Virginia — Sally Lunn and beaten biscuit, brandy peaches and Brunswick stew — gathered in 1879 by Patrick Henry's granddaughter, with tributes from the First Lady down.
Home › Cookery › Devilled Cold Chicken
Take the legs and wings of any cold fowl. Dress with pepper, salt, mustard, and butter; then broil.