Devilled bones


  • 6 chicken legs (drumsticks)
  • 2 teaspoons hot English mustard (or French mustard for a milder flavour)
  • 1 tablespoon tablespoon worcestershire or HP sauce
  • pinch cayenne pepper
  • 1 teaspoon curry powder (optional)
  • dash apple cider vinegar (or chilli vinegar)


This is a dry ‘devil’ for meats on the bone, adapted from Kathleen Rouse’s copy of Alexis Soyer’s A shilling cookery for the people (1856), which remains in the collection at Rouse Hill House and Farm.
You can use beef or lamb ribs instead of chicken, and play with the flavour ratios.


Using a sharp knife, make a few 3-cm incisions in the flesh of the chicken legs.

Mix the remaining ingredients together in a bowl, adjusting quantities to suit your taste. Add the chicken and rub the marinade into the flesh. Marinate for an hour or more in the fridge.

Preheat the oven to 180°C (160°C fan-forced). Put the chicken in the base of an ovenproof dish and pour over any remaining marinade. Bake for 1 hour, turning once or twice to ensure an even colour.

This recipe appeared in the post A devilish dish for Halloween on October 27, 2016.

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