Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Devil Sauce
Sauces and Spicery

Any of a variety of sauces made hot with, usually, Cayenne.


Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elme Francatelli (Francatelli 1846)

93 DEVIL'S SAUCE. Chop three shalots fine, aud place them in a small stewpan, with -two tablespoonfuls of French vinegar, and a pinch of cayenne pepper; boil these together for three minutes; then add half a pint of thin strong espagnole sauce, and a tablespoonful of tomata sauce; boil again, and finish by stirring in a small pat of anchovy butter (No. 179). This sauce is most appropriate for broiled meats.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats