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Devilled Sauce

Brown in a small saucepan in half an ounce of butter four good-sized sound and very finely hashed shallots. Add half teaspoon ground English mustard and one teaspoon flour. Mix well without cooking. Add four medium-sized, fine, red, crushed and strained tomatoes; mix well, season with a teaspoon salt, half saltspoon cayenne pepper, adding a teaspoon powdered sugar and a teaspoon Worcestershire sauce. Mix thoroughly and then allow to slowly boil for twelve minutes, stirring once in a while. When finished, add quarter of an ounce butter. Mix well again, without boiling, for a minute, and the same is ready.