But if they are to do duty at luncheon, devil them before broiling.
Season them with salt and pepper and then rub lightly with mustard
which has been mixed with oil. Turn the legs often while they are
broiling, basting them once in a while with a little melted butter.
When they are dished pour a little rich brown gravy over them. And
with them cooked in this way serve a potato omelet. Pardon the
digression, and I will tell you how this is made. It may not prove a
digression, however, as it is quite possible that you had a
sufficient quantity of mashed potato left from the Thanksgiving Day
dinner to make it. But if you didn't, boil four large potatoes and
when soft mash them; beat four eggs with a cup of milk, mix it with
the potatoes and season with salt and white pepper. Cut four or five
ounces of bacon into tiny squares, fry till crisp and brown, then mix
in the potatoes and stir over the fire till they are heated through.
Let brown well, fold the omelet over and serve.