Chickens' Legs, American Style-Deviled

Broil slowly some chicken legs and when well done, dip them in English mustard diluted with mushroom catsup, salt, and cayenne, then roll them in bread-crumbs, and broil again over a slow fire until they acquire a fine color. Dress, pour lightly melted maitre d'hotel butter (No. 581) over, or else a deviled sauce (No. 459) into the bottom of the dish.