Free Recipe Devil Sauce
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Devil Sauce Recipe
5 tb Butter (up to 6)
3 Cloves garlic, finely
-chopped
1 md Onion, finely chopped
1/4 c Chopped pickle
2 tb Vinegar
1/2 c Catsup
1/2 c Worchestershire sauce
1 ts Salt
1 ts Dry mustard
3 ds Tabasco sauce, more or less
3 Capers, more or less
Devil Sauce Preparation
Heat 5 or 6 tablespoons of butter in a skillet. Saute 3 cloves of garlic finely chopped and 1 medium onion finely chopped until they are just soft. Add 1/4 cup of chopped pickle, 2 tablespoons of vinegar, 1/2 cup of catsup, and 1/2 cup Worchestershire sauce. Bring to a boil and add 1 teaspoon of salt, 1 teaspoon of dry mustard, a few dashes of Tabasco sauce, and a few capers. Serve with any meat or poultry dish calling for a *devilled* sauce or pungent sauce. If you like a thicker sauce, add small balls of flour and butter kneaded together and stir until the suace is thickened and smooth. (p. 93) Here are some interesting morsals (meanderings) I came accross while rereading The Complete Book of Barbecue and Rotisserie by Jim Beard ( Jim before the James :-) Bobbs-Merrill Co. 1954. The Oxford English Dictionary defines Devil or Deviled as : 9. A name for various highly-seasoned broiled or fried dishes; also for hot ingrdients 1796. And so it was. In Housekeeping in Old Virginia ed by M. C. Tyree (1879). Fish could be grilled on a gridiron after being rubbed with salt and pepper and greased with butter. After it was done a mixture of melted butter, pepper, salt, and minced parsely was poured over it. If deviled fish is desired, add to this dressing, one tablespoonful pepper vinegar [described elsewhere], one of celery vinegar [also], one of walnut catsup [good section on catsup], one of made mustard, one wineglassful of acid fruit jelly. (p. 98) Posted to bbq-digest V4 #071 From: mariusj@best.com (Marius Johnston) Date: Tue, 3 Dec 1996 17:12:43 -0700
Cooking Temperature:
Recipe Serves: 1
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