Recipe or source entry
Devil's Sauce
To a tablespoonful of Oude sauce, add a glassful of Harvey, six shalots sliced, a gill of brown gravy, and a tablespoonful of vinegar; boil together for five minutes, and strain it into a small stewpan.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/devils-sauce.html- Legacy revision
8531e8373e9b- Source checksum
1643a7bff2836c03ec594405779b35c9df41fb939401999aeb1f7d83e59dfe48- Legacy text checksum
0c1517483f8ab6a33d7c2befa3b2f7f34e6dc1423e7e3b1cdae909a7f288fe82
Cite this page
Devil's Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/devils-sauce.html