I have made and experimented with many a devil sauce in my time, but this recipe was always annoyingly elusive due to the inclusion of a tricky-to-find ingredient called Harvey’s sauce. Up until the last couple of decades or so, Harvey’s sauce was widely available, but after searching both delis and the internet for years, I gave up. I managed to find recipes for Harvey’s sauce in Victorian cook books, but it was quite an effort and it is required to sit and mature for years before it is ready. The annoying thing is, only half a teaspoon is required to make this devil sauce! However, it used to be so popular in the 19th Century, I didn’t want to omit or substitute it (plus I would be going against the rules of the blog!).
I did neither, instead using the sauce to make devilled chicken livers. For this, get a frying pan or skillet very hot and thrown in a good knob of butter. As soon as the butter stops frothing, place the livers in the pan and leave undisturbed for 2 minutes before turning over and cooking 2 minutes more. Pour over the sauce and turn the livers over in it so that they get a good coating. Have some slices of toast ready and place the livers on top. If necessary, boil down the sauce to an appropriately delicious thickness and pour over the livers. Serve at once.
#432 White Devil Sauce. This was delicious, as devil sauces always are, it was highly seasoned but there wasn’t enough devil in it for my tastes; I think it could have done with either a good pinch of Cayenne pepper or a good slug of Tabasco sauce. That said, it was horsed down, so it still gets a good score! 8/10.