Devilled Food
According to the food historians the practice of "devilling" food "officially"
began sometime during the 18th century in England. Why? Because that was when
the term "devilled," as it relates to food, first shows up in print. The
earliest use of this culinary term was typically associated with kidneys & other
meats, not stuffed eggs:
"Devil...A name for various highly-seasoned broiled or fried dishes, also for
hot ingredients. 1786, Craig "Lounger NO. 86 'Make punch, brew negus, and season
a devil.'"
---Oxford English Dictionary (the 1786 reference is the first use of this word
in print. Words are often part of the oral language long before they appear in
print).
"Devil--a culinary term which...first appeared as a noun in the 18th century,
and then in the early 19th century as a verb meaning to cook something with
fiery hot spices or condiments...The term was presumably adopted because of the
connection between the devil and the excessive heat in Hell...Boswell, Dr
Johnson's biographer, frequently refers to partaking of a dish of "devilled
bones" for supper, which suggests an earlier use."
---The Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford]
1999 (pages 247-248).
[James Boswell lived from 1740-1795, Dr. Johnson's biography was published in
1791]
"Deviled...Any variety of dishes prepared with hot seasonings, such as cayenne
or mustard. The word derives from the association with the demon who dwells in
hell. In culinary context the word first appears in print in 1786; by 1820
Washington Irving has used the word in his Sketchbook to describe a highly
seasoned dish similar to a curry. Deviled dishes were very popular throughout
the nineteenth and into the twentieth centuries, especially for seafood
preparations and some appetizers." ---The Encyclopedia of American Food & Drink,
John Mariani [Lebhar-Friedman:New York] 1999 (pages 110-111)
"Around 1868, Underwood's sons began experimenting with a new product created
from ground ham blended with special seasonings. The process they dubbed "deviling,"
for cooking and preparing the ham, was new. But best of all, the taste was
unique. Soon thereafter, the "Underwood devil" was born."
History of the Underwood Company
Many early 19th century devilling recipes were for meat and other items:
Devilled Biscuits...Butter some biscuits on both sides, and pepper them well,
make a paste of either chopped anchovies, or fine cheese, and spread it on the
biscuit, with mustard and cayenne pepper, and grill them."
---The Jewish Manual, by A Lady [London:1846] (p. 98)
"Devilling, Or broiling with cayenne, is also a good expident to coax the palate
when you have relics of poultry of game. Fish can likewise be "devilled," or
egged and fried with a small piece of butter and bread crumbs, mixed with a
little dried tyme, marjoram, and fresh parsley crumbled and chopped very fine."
---The Dinner Question, or How to Dine Well and Economically, Tabitha
Tickletooth, [London:1860] (p. 51)
Recipes for deviled eggs have changed with time, probably a result of culinary
fads and ingredient availabilty. Compare the following:
"Devilled Eggs
Boil six or eight eggs hard; leave in cold water until they are cold; cut in
halves, slicing a bit of the bottoms to make them stand upright, a la Columbus.
Extract the yolks, and rub to a smooth paste with a very little melted butter,
some cayenne pepper, a touch of mustard, and just a dash of vinegar. Fill the
hollowed whites with this, and send to table upon a bed of chopped cresses,
seasoned with pepper, salt, vinegar, and a little sugar. The salad should be two
inches thick, and an egg be served with a heaping tablespoonful of it. You may
use lettuce or white cabbage instead of cresses."
---Common Sense in the Household: A Manual of Practical Housewifery, Marion
Harland [Scribner:New York] 1882 (p. 246).
"Eggs, Devilled
If to be served hot, boil the eggs hard, and quarter or slice them, then lay
them in a stewpan with enough gravy to cover them. Gravy a la Diable will be
found excellent; but a plainer one can be made on the same principle by using a
cheaper stock. A few drops of anchovy sauce is an improvement. Serve as soon as
the eggs are hot throught, sith strips of dry toast, or put croutons round the
dish.(p. 594)
Gravy a la Diable
Required: half a pint of clear brown stock...half an ounce of arrowroot, a
tablespoonful of claret, a teaspoonful of French mustard, a dessertspoonful of
Worcester sauce, and a little soluble cayenne, with salt to taste, and a few
drops of soy. Mix the thickening with the claret, and the rest of the
ingredients, and boil for a few minutes. Serve with kidneys, steaks, &etc., or
with grilled fish. For a hotter sauce, increaes the Worcester sauce, or boil a
few capsicum seeds in the gravy." (p. 85)
---Cassell's New Universal Cookery Book, Lizzie Heritage [Cassell and
Company:London] 1894.
"Devilled Eggs
Boil eggs twenty minutes and when cool shell. Cut into halves crosswise and
remove the yolks without breaking the whites. Put the whites of the same egg
together, that they need not get separated. The yolks may be put in the bowl.
Whe all are cut, rub the yolks to a c ream with melted butter, add a little made
mustard or sauce from the chow chow bottle a little pickle or pilces and salt
and paprika to season. Fill the mixture into the whites, put the halves together
as they belong, and as if preparing them for the picnic basket fasten together
with a couple of little Japanese wooden tooth picks before wrapping in waxed
paper. The picks serve as handles in eating. If they are to be put on the home
table press the halves together and arrange on a bed of cress or lettuce. For a
change, finely minced meat highly seasoned is often added to the yolks. The
devilled mixture that will be left over makes a spicy filling for sandwiches.
Another way of using devilled eggs is to spread the yolk mixture left over on a
shallow baking dish, place the eggs on it and cover with a thin cream sauce,
veal or chicken gravy. Sprinkle with buttered crumbs and bake until the crumbs
are delicate brown. A grating of cheese may be incorporated with the crumbs, if
desired."
--- New York Evening Telegram Cook Book, Emma Paddock Telford [New York Evening
Telegram:New York] 1908 (p. 28-9).
"Deviled Eggs
Prepare: Hard-cooked eggs
Shell the eggs, cut them in halves, remove the yolks. Crush the yolks with a
fork and work them into a smooth paste with:
Mayonnaise, French dressing, cream or butter
Season the paste with:
Salt
Paprika
A little dry mustard (optional)
Fill the egg whites whith the paste and garnish the eggs with:
Chopped parsley or chives
Sliced olives, anchovies, capers, etc.
Paprika."
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