Yolks 6 “hard-boiled” eggs
¾ teaspoon mixed mustard
Salt
Cayenne
1 cup of cream
¼ cup wine
Mash the yolks, and season with mustard, salt, and cayenne. Add cream and mutton. When thoroughly heated add wine. Serve on toast.
Devilled Bones
2 tablespoons butter
1 tablespoon Chili Sauce