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 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.  |
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