Bishop's

  Although the Brown-Dunkin Tea Room was the elegant choice for lunch in downtown Tulsa, Bishop's was more famous.
  It's been decades since it closed, but people still rave about the salad dressing and this dish -- Bishop's Brown Derby with Diablo Sauce. It was printed in 1983 in a Tulsa World cookbook put together by longtime food and restaurant writer Suzanne Holloway.

Bishop's Brown Derby with Diablo Sauce
  2 pounds ground beef
  2 eggs
  1 1/2 teaspoons powdered English mustard
  1/2 teaspoon liquid smoke
  1 teaspoon prepared mustard
  1 teaspoon salt
  1 teaspoon pepper
  1 1/2 teaspoons Worcestershire sauce

  1. Lightly mix all ingredients and shape into 8 patties. Broil on a grill to taste. The charcoal taste should be subtle. The patties may be pan-broiled in a skillet over medium heat, but they may lose some of the flavor. Serve with Diablo Sauce.

Diablo Sauce
  1 quart chicken stock
  1 1/2 cups ketchup
  3/4 cup chili sauce
  1 teaspoon liquid smoke
  1 teaspoon A-1 steak sauce
  1 teaspoon Worcestershire sauce
  1/2 cup margarine
  8 tablespoons flour
  Salt and pepper, to taste
  1/2 cup sweet pickle relish, or to taste
  Chopped parsley

  1. For the sauce, mix first 7 ingredients in a large saucepan. Bring to a boil. In a small pan, melt margarine and gradually add flour, stirring until smooth. Add gradually to sauce mixture until desired thickness is reached. Before serving, add pickle relish and chopped parsley.