Devil Mixture

When about to devil legs of poultry or game, beef, or other bones, or any kind of wild fowl, or any kind of fish, or fish bones, first prepare the following mixture, with which, after having scored the meats, &c, with deep incisions, let them be well covered, and grilled brown; mix well upon a plate the following articles: viz., a spoonful of mustard (either French or English), the same quantity of Oudo sauce, or chutnee, and of anchovy, twice as much salad-oil, and a little cayenne pepper.

Note,—All these seasoned butters are well adapted for being served under meat steaks, or fish steaks; and also for seasoning plain butter sauce for boiled or fried fish, &c.