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Deviled Leg of Goose

Remove all the water from a tablespoonful of fresh butter by beating it up with a little salt; add to it one saltspoonful each of dry mustard and white pepper, half a saltspoonful of dried salt and any kind of chutney, also a small quantity each of sugar and cayenne. Work these to a paste, spread it over the leg of a cold cooked goose so as to cover it, put it on a gridiron and broil both sides over a clear fire. Serve at once.