Heat 5 or 6 tablespoons of butter in a skillet. Saute 3 cloves of garlic finely chopped and 1 medium onion finely chopped until they are just soft. Add 1/4 cup of chopped pickle, 2 tablespoons of vinegar, 1/2 cup of catsup, and 1/2 cup Worchestershire sauce. Bring to a boil and add 1 teaspoon of salt, 1 teaspoon of dry mustard, a few dashes of Tabasco sauce, and a few capers. Serve with any meat or poultry dish calling for a *devilled* sauce or pungent sauce. If you like a thicker sauce, add small balls of flour and butter kneaded together and stir until the suace is thickened and smooth. (p. 93)

Here are some interesting morsals (meanderings) I came accross while rereading The Complete Book of Barbecue and Rotisserie by Jim Beard ("Jim" before the "James" :-) Bobbs-Merrill Co. 1954.

The Oxford English Dictionary defines "Devil" or "Deviled" as : 9. A name for various highly-seasoned broiled or fried dishes; also for hot ingrdients 1796. And so it was. In "Housekeeping in Old Virginia" ed by M. C. Tyree (1879). Fish could be grilled on a gridiron after being rubbed with salt and pepper and greased with butter. After it was done a mixture of melted butter, pepper, salt, and minced parsely was poured over it. "If deviled fish is desired, add to this dressing, one tablespoonful pepper vinegar [described elsewhere], one of celery vinegar [also], one of walnut catsup [good section on catsup], one of made mustard, one wineglassful of acid fruit jelly." (p. 98)