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: email@example.com (Marius Johnston) Date: Tue, 3 Dec 1996 17:12:43 -0700
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|Serving Size: 1 Serving (698g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 34 (5%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 7366.2mg||254 %|
|Potassium 3283.5mg||86 %|
|Total Carbohydrate 168.8g||50 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 164.6g|
|Protein 11.7g||17 %|
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Calories per serving: 679
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