Devil's Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from a base of oude sauce, shallots and vinegar in a Harvey's sauce and brown gravy base. The full recipe is presented here and I hope you enjoy this classic British version of: Devil's Sauce.
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This is a classic recipe for a Victorian version of Devil's Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 83.—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.
Combine the Oude sauce, Harvey's sauce, shallots, brown gravy and vinegar in a pan. Bring to a boil then boil together for five minutes before straining into a small pan to keep hot.
