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Devil Sauce

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CATEGORY CUISINE TAG YIELD
English 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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

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