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Deviled Chicken's Legs

Cut off the legs from three chickens and singe them slightly with a little alcohol lighted on a plate, put them into the stockpot and boil for ten minutes. Remove them to a dish, cool thoroughly, season with salt, pepper and a very little cayenne; also two tablespoonfuls of Worcestershire sauce and half a teaspoonful of ground mustard. Now roll them well together, pass one after another into sifted breadcrumbs, and broil them on a moderate fire for four minutes on each side. Then arrange them on a hot dish, pour over one gill of hot deviled sauce, sprinkle a little chopped parsley on the top, and serve very hot.