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It's out after 170 years, the secret of Worcestershire Sauce... found in a skip
dailymail.co.uk ^ | 11-3-2013 | Fay Schlesinger

Posted on 11/08/2013 3:59:43 PM PST by servo1969

It is the secret ingredient of many a homemade meal.

But the precise contents of this tangy relish itself have remained a mystery. Until now.

After more than 170 years, the original recipe for Lea and Perrins Worcestershire Sauce has been revealed.

It was found in notes dating from the mid-1800s that were dumped in a skip by the sauce factory.

Brian Keogh, a former Lea and Perrins accountant, discovered the notes, which were neatly written in sepia ink in two leather-bound folios, and rescued them.

Today, the label on bottles of the sauce lists vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions and garlic. But it doesn't reveal the identity of other key ingredients, merely adding 'spice' and 'flavouring'.

Mr Keogh's documents reveal that these could include cloves, soy sauce, lemons, pickles and peppers. Until now, the all-important ratios of the ingredients have also remained a mystery.

What is missing, however, is the method used to blend the constituent parts of the sauce. Nor does the recipe reveal how much sauce the various ingredients are intended to make.

Mr Keogh died three years ago aged 80. His daughter, Bonnie Clifford, found the notes and is now working with Worcester Museum to have the documents put on display.

(Excerpt) Read more at dailymail.co.uk ...


TOPICS: Business/Economy; Food; History; Science
KEYWORDS: bangersandsmash; bonnieclifford; briankeogh; dustbinonatrolley; keepyourpeckerup; leaandperrins; lee; mystery; perrins; recipe; sauce; secret; worcestershire; wtfisaskip
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To: Jack Hydrazine

Thanks. Had no idea what a “skip” was supposed to be.

Wish they’d speak English.


51 posted on 11/08/2013 5:25:08 PM PST by ifinnegan
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To: servo1969

Really like that series, Henry Porter and the Worcestershire Sauce.


52 posted on 11/08/2013 5:26:01 PM PST by ifinnegan
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To: grame; Aquamarine

Around 30 years ago my parents tipped me off that Crystal hot sauce was better than McElhennies Tobasco.

Sure enough, I liked it better and it was a lot cheaper, not that Tobasco was really expensive.


53 posted on 11/08/2013 5:27:18 PM PST by yarddog (Romans 8: verses 38 and 39. "For I am persuaded".)
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To: Antihero101607

“I took stupid pills instead of a multivitamin this morning.”

No - I think the writer did. I was thinking the same thing. Of course I suppose maybe the recipe they are using now is NOT the original. But I’m guessing they just discovered an early copy of the recipe.


54 posted on 11/08/2013 5:28:40 PM PST by 21twelve (http://www.freerepublic.com/focus/f-news/2185147/posts 2013 is 1933 REBORN)
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To: Ray76

Not talking places


55 posted on 11/08/2013 5:29:15 PM PST by Figment
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To: ifinnegan

Reminds me of the Austin Powers movie where he speaks with his Dad speak english English.
https://www.youtube.com/watch?v=NIaiW1XrzxA


56 posted on 11/08/2013 5:30:10 PM PST by Jack Hydrazine (I’m not a Republican, I'm a Conservative! Pubbies haven't been conservative since before T.R.)
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To: servo1969

I always suspected pickles. ;)


57 posted on 11/08/2013 5:36:12 PM PST by Alaska Wolf (I)
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To: I am Richard Brandon; Ray76; Figment

It could be that all youse guys need to get it right would be a little speech therapy


58 posted on 11/08/2013 5:39:22 PM PST by be-baw (still seeking)
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To: servo1969

bmk


59 posted on 11/08/2013 5:49:40 PM PST by skinkinthegrass (who'll take tomorrow,$pend it all today;who can take your income & tax it all away..0'Blowfly can :-)
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To: goat granny

“I read years ago that no one person knew Col. Sanders receipt.”

I read a while ago that Thomas’s English muffins were suing an exec who left the company, he was one of a handful of employees who knew their recipe.

I love those and the real ones are completely different from the fake ones. Only the real ones split into a big half and a smaller half. It’s pretty fascinating.


60 posted on 11/08/2013 5:56:53 PM PST by jocon307
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To: Dan Cooper
The Romans used to use a fermented fish sauce called Garum on everything.

I doubt they tasted alike -- the Romans didn't have the spices. On the other hand I expect Garum was very close to Nuoc Mam sauce. The both are made with salt, small oily fish, and fermentation in a hot climate.

61 posted on 11/08/2013 6:12:55 PM PST by Pilsner
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To: carlo3b

I had some lost summers myself;)

Seriously ..who would imagine anchovies and molasses..together at last. .


62 posted on 11/08/2013 6:13:29 PM PST by SE Mom (Proud mom of an Iraq war combat vet)
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To: Usagi_yo

It’s amazing how many folks loved/love some sort of fermented fish sauce.

Freegards


63 posted on 11/08/2013 6:17:00 PM PST by Ransomed
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To: servo1969

I’ve always loved Lea & Perrins Worcestershire sauce. Since a bottle seemingly lasts forever, I only buy the original. THey have a white wine version for chicken that’s not bad, either.


64 posted on 11/08/2013 6:17:35 PM PST by SueRae (It isn't over. In God We Trust.)
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To: jocon307

not to mention the nooks & crannies for the pound of butter to melt in.


65 posted on 11/08/2013 6:26:35 PM PST by Seeking the truth
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To: Seeking the truth

Real butter.


66 posted on 11/08/2013 6:30:58 PM PST by Ray76
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To: Dan Cooper
The Romans used to use a fermented fish sauce called Garum on everything.

Sounds like Vietnamese nuoc mam. Some of my colleagues at the Combat Operations Research Center in Saigon were tasked with finding a way to airdrop nuoc mam to Vietnamese Army outposts. If you put it in a metal container it will corrode the container. If you put it in a ceramic container, the container will likely break in an airdrop. They ended up putting the stuff in plastic bottles that would survive both the nuoc mam itself and the airdrop.

67 posted on 11/08/2013 6:31:10 PM PST by JoeFromSidney ( book, RESISTANCE TO TYRANNY, available from Amazon.)
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To: GreyFriar
And on the canned corned beef hash I fry up for Sunday morning breakfast.

I don't know why it never occurred to me to try that, but next time I make it, I will!

BTW, if I buy a cheap steak, the best steak sauce I've ever tried is the Lee & Perin's Steak sauce.

Mark

68 posted on 11/08/2013 6:44:04 PM PST by MarkL (Do I really look like a guy with a plan?)
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To: GGpaX4DumpedTea

I understand and felt the same way until one day my butcher sold me a gallon of Frenchs he didn’t need at a good price, after a few years it was used up. You should try it, surprised us.


69 posted on 11/08/2013 6:45:13 PM PST by Aquamarine
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To: Boogieman
The fish are sardines, that much is known.

Actually, the fish is (are?) anchovies. They're (it's?) on the ingredients list.

Mark

70 posted on 11/08/2013 6:47:29 PM PST by MarkL (Do I really look like a guy with a plan?)
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To: yarddog
Haven't tried Crystal hot sauce, we like Texas Pete. The Texas Pete Seafood Cocktail Sauce is the best around.


71 posted on 11/08/2013 6:54:16 PM PST by Aquamarine
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To: MarkL

I will sometimes put a little A-1 and also a little worcestershire sauce on steak. I do mean only a little bit too but I do mix them together.


72 posted on 11/08/2013 6:55:40 PM PST by yarddog (Romans 8: verses 38 and 39. "For I am persuaded".)
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To: Aquamarine

never cared for this stinky fish sauce but read Every dang post,,,,,
nite folks.


73 posted on 11/08/2013 7:00:13 PM PST by Big Red Badger ( - William Diamonds Drum - can You Hear it G man?)
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To: Seeking the truth

Agreed! And maybe just a wee bit of jelly, if I’m feeling decadent.


74 posted on 11/08/2013 7:00:46 PM PST by jocon307
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To: Big Red Badger

Good night, dear.


75 posted on 11/08/2013 7:04:33 PM PST by Aquamarine
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To: Marie Antoinette

Pingy for your interest.


76 posted on 11/08/2013 7:05:59 PM PST by Big Giant Head
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To: MarkL

D’oh! You’re right, I got muddled there.


77 posted on 11/08/2013 7:53:49 PM PST by Boogieman
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To: GreyFriar

78 posted on 11/08/2013 8:10:26 PM PST by NYer ("The wise man is the one who can save his soul. - St. Nimatullah Al-Hardini)
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To: rockinqsranch

Garum, like the Romans made.


79 posted on 11/09/2013 12:52:50 AM PST by SWAMPSNIPER (The Second Amendment, a Matter of Fact, Not a Matter of Opinion)
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To: be-baw
Worcestershire (pronounced WOO ster sher) sauce is used best when it adds flavor, yet is difficult to discern.

I usually use it on pot roast meat rather than in actual recipes - seems that it would be difficult to get it right so you could discern the flavor and not have it overwhelm the rest of it. Cilantro can be tough to get "just right" but even it must be easier.

I usually douse that pot roast meat to make it the only flavor for the meat and get variation with the veggies.

80 posted on 11/09/2013 3:34:32 AM PST by trebb (Where in the the hell has my country gone?)
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To: Jeff Chandler

For me, Dussseldorfer scharfer senf aka German mustard that the commissary carries. I got to like that type of German mustard due to 7 years serving in Germany.


81 posted on 11/09/2013 7:20:45 AM PST by GreyFriar (Spearhead - 3rd Armored Division 75-78 & 83-87)
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To: Aquamarine
Cocktail sauce is easy to make:

Mix chili powder into ketchup until it tastes like chili sauce. Then mix in prepared horseradish until it tastes like cocktail sauce.

82 posted on 11/09/2013 7:36:53 AM PST by Jeff Chandler (Obamacare: You can't make an omelette without breaking a few eggs.)
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"WOOST-uh-shist-ush-shest-er-shire."

RabbitHood, 1949

83 posted on 11/09/2013 10:42:50 AM PST by SunkenCiv (http://www.freerepublic.com/~mestamachine/)
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To: servo1969

Just whatever you do, don’t use it as an embalming fluid.


84 posted on 11/09/2013 10:51:36 AM PST by dfwgator
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To: jocon307

English muffins toasted and spread with jam is delicious. Not toasted and cream cheese is also good. (wish I had some now, mouth watering.)


85 posted on 11/09/2013 9:19:11 PM PST by goat granny
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