Lost Dishes: The Fatted Calf - Picadilly Relish

The Fatted Calf: Picadilly Relish

When The Fatted Calf opened in 1965, its tables had cut-outs that held crocks for three kinds of sauces – the Picadilly, the Buckingham and the Berkshire. The sauces were provided as toppings for the chain's flame-grilled Calfburgers. The Picadilly was a tomato-pepper relish, the Buckingham was a mustard-based relish and the Berkshire was just Thousand Island.


Red Pepper Relish	Picadilly Relish

Picadilly Relish

Source: St. Louis Post-Dispatch, January 26, 2011

Yield: 3 2/3 cups

Ingredients

1 1/4 cups sweet pickle relish
1/2 cup red pepper relish (see note)
1 1/2 tsp Worcestershire sauce
1 (15-oz can) or 1 3/4 cups crushed tomatoes
3 Tbsp brown sugar
1 Tbsp plus 1 tsp dried onion
1 1/2 tsp dried mustard powder
1 1/8 tsp paprika
1/8 tsp salt or to taste

Preparation

In a medium bowl, stir together relishes, Worcestershire sauce and tomatoes. Stir in brown sugar, onion, mustard powder, paprika and salt.

Let stand at room temperature for 1 hour before serving. Leftovers keep in the refrigerator for 6 to 8 weeks.

Note: The brand of red pepper relish The Fatted Calf used is not available to home cooks. Specialty markets, gourmet stores and supermarkets usually carry jars of red pepper relish.