Yield: 1 Servings
|5 tablespoons||Butter (up to 6)|
|3 \N||Cloves garlic, finely chopped|
|1 medium||Onion, finely chopped|
|¼ cup||Chopped pickle|
|½ cup||Worchestershire sauce|
|1 teaspoon||Dry mustard|
|3 dashes||Tabasco sauce, more or less|
|3 \N||Capers, more or less|
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 ¼ cup of chopped pickle, 2 tablespoons of vinegar, ½ cup of catsup, and ½ 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.
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@... (Marius Johnston) Date: Tue, 3 Dec 1996 17:12:43 -0700