Devil For Boiled Ham Or Fowl Recipe

The Devil for Boiled Ham or Fowl is a delectable sauce that has been a favorite for many years. Its origins can be traced back to the 18th century when it was first created as a condiment for boiled ham and fowl dishes. Over the years, this recipe has evolved and gained popularity as its unique combination of flavors adds a special touch to any meal.

Fun Fact: The name "Devil" for this sauce may have originated from the fiery flavors it possesses. The use of spicy ingredients gives it a kick that can truly make your taste buds sing!

To prepare the Devil for Boiled Ham or Fowl, follow these steps:

- Half a teacupful of soup stock
- 3 ounces of butter
- 1 teaspoonful of salt
- 1 teaspoonful of made mustard
- 2 teaspoonfuls of French mustard
- 2 cloves of garlic, chopped fine
- 1 onion, chopped
- 2 green peppers, chopped
- 1 pickled gherkin, chopped
- 1 tomato, peeled and cut up
- Juice of half a lime
- Half a lime, cut in thin slices
- 1 tablespoonful of Worcestershire sauce
- 1 tablespoonful of Imperial sauce
- 1 tablespoonful of Tarragon vinegar
- 2 tablespoonfuls of Bon Gout sauce
- 2 tablespoonfuls of mushroom catsup
- 2 tablespoonfuls of walnut catsup
- 2 tablespoonfuls of chutney
- Half a pint of sherry


1. In a saucepan, combine the soup stock, butter, salt, made mustard, French mustard, garlic, onion, green peppers, pickled gherkin, tomato, lime juice, and lime slices. Stir well to mix all the ingredients together.

2. Place the saucepan on medium heat and simmer the mixture for one hour. This will allow the flavors to meld together and create a rich, flavorful base.

3. After one hour, add the Worcestershire sauce, Imperial sauce, Tarragon vinegar, Bon Gout sauce, mushroom catsup, walnut catsup, and chutney to the saucepan. Stir well to incorporate these additional flavors.

4. Pour in the half pint of sherry and continue simmering the sauce for another fifteen minutes. This final step will help infuse the sauce with the unique sweetness of sherry, adding depth to the flavors.

5. Once the sauce has simmered for a total of seventy-five minutes, remove it from the heat and let it cool. Once cooled, transfer the Devil sauce to sterilized jars or bottles for storage. This sauce can be stored for several months if kept in a cool, dark place.

Fun Fact: The Devil for Boiled Ham or Fowl is not limited to just ham and fowl dishes. This versatile sauce can also be used as a flavorful accompaniment to roasted vegetables, grilled meats, or even as a dipping sauce for appetizers like chicken wings or spring rolls.

Similar recipe dishes that you may enjoy include the classic Worcestershire sauce, which shares some ingredients with the Devil sauce. Worcestershire sauce has a similar depth of flavors but is typically less spicy. Another popular sauce is chutney, which can also be used as a tangy condiment like the Devil sauce but with its own unique flavors.

So, whether you're planning to enjoy a traditional boiled ham or fowl dish or looking to add a flavorful twist to your meals, the Devil for Boiled Ham or Fowl sauce is a wonderful choice. Its rich and fiery flavors will undoubtedly elevate your culinary creations and make them truly devilishly delicious!



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