[Sca-cooks] Devilish Derivations

[chirhart_1 at netzero.net]

Devils food cake !   chirhart            ( I know its not a dish per-say but
you can put it on one )
----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Saturday, May 01, 2004 11:58 PM
Subject: RE: [Sca-cooks] Devilish Derivations


> Also sprach <kingstaste at mindspring.com>:
> >Revisiting the discussion from a few weeks ago:
> >
> >Also sprach Huette von Ahrens:
> >>spices or condiments.  Theodora FitzGibbon (1976)remarks, however, that
> >'Boswell, Dr. Johnson's
> >>biographer, frequently refers to partaking of a dish of "devilled bones"
> >for supper', which
> >>suggests an earlier use.  The term was presumably adopted because of the
> >connection between the
> >>devil and the excessive heat in Hell.
> >
> >>One of the British savouries which was popular for a time bore the name
> >Devils on Horseback and
> >>consisted of prunes stuffed with chutney, rolled up in rashers of bacon,
> >placed on buttered bread and sprinkled with grated cheese, and cooked
under
> >the grill.  The absence of cayenne pepper or other hot condiments
suggests
> >that in this instance the word 'devil' was introduced as a counterpart to
> >'angel' in Angels on Horseback rather than the sense described above.
> >>****
> >
> >Some of those cayenne-free "deviled" dishes, such as the aforementioned
> >deviled bones, are made, as with deviled eggs, with mustard as the source
of
> >"heat". Deviled bones are basically leftover
> >beef rib roast bones with a little meat left on them, brushed with hot
> >mustard, dusted with crumbs, brushed with a little melted butter, and
> >browned under a broiler
> >Adamantius
> >
> >
> >I just saw an Iron Chef with oysters as the theme ingredient.  Sakai made
a
> >devilled oyster sauce with mustard as the deviling agent.  It does seem
that
> >the use of heat in whatever form, cayenne, mustard, other peppers, high
heat
> >cooking methods, all earn a dish the 'devil' in the name.
> >Christianna
>
> Perhaps there's no etymological connection between "Devils On
> Horseback" and "Deviled Something-Or-Other". In other words, its use
> as a noun may have nothing to do with its use as an adjective or
> verb, and doesn't really [necessarily] weaken the definition of the
> word used as a verb or adjective. All the usages of "deviled" or
> "deviling" I have encountered, such as deviled eggs, deviled bones,
> deviled ham, deviled kidneys, have involved some kind of hot sauce,
> usually mustard and/or cayenne.
>
> As has been suggested, I think, the use of non-spicy stuff for Devils
> on Horseback may be simply a darker-colored counterpart to Angels on
> Horseback.
>
> Can anybody think of a dish of "deviled such-and-such", rather than
> Devils on Horseback, that doesn't involve some kind of hot seasoning?
>
> Adamantius
>