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.