Devil Mixture is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic hot mixture of mustard, chilli sauce, anchovy essence and olive oil with cayenne pepper used as a rub for meat before grilling. The full recipe is presented here and I hope you enjoy this classic British version of: Devil Mixture.
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This is a classic recipe for a Victorian version of Devil Mixture that's derived from the chef, Charles Elmé's 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. 131.—DEVIL MIXTURE.
When about to devil legs of poultry or game, beef, or other bones, or any kind of wild fowl, or any kind of fish, or fish bones, first prepare the following mixture, with which, after having scored the meats, &c., with deep incisions, let them be well covered, and grilled brown; mix well upon a plate the following articles: viz., a spoonful of mustard (either French or English), the same quantity of Oude sauce, or chutnee, and of anchovy, twice as much salad-oil, and a little cayenne pepper.
Modern Redaction
Ingredients:
1 tbsp mustard (English or Dijon)
1 tbsp Oude sauce (or hot chutney)
1 tbsp anchovy essence
2 tbsp olive oil
cayenne pepper, to taste
Method:
Combine all the ingredients in a bowl and mix thoroughly. Use as a hot sauce to coat meat before grilling or barbecuing.
