{"id":4997,"slug":"devil-sauce","title":"Devil sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one chopped shallot","one ounce of butter","the juice of a lemon","one spoonful of French mustard","one spoonful of Worcestershire sauce","one pint of brown gravy","salt","pepper"],"ingredients_norm":["shallot","butter","juice of lemon","french mustard","worcestershire sauce","brown gravy","salt","pepper"],"steps":["In a casserole put one chopped shallot and one ounce of butter, and merely warm.","Add the juice of a lemon, one spoonful of French mustard, one spoonful of Worcestershire sauce, and one pint of brown gravy.","Season with salt and pepper, boil for five minutes, and strain."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w47:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"af981bd94db0af858e2068aea7b5ab4b96cfdbc5b5e332b1a92fc6a93535ad9e","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/devil-sauce"}