Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

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
Navigation: use the links below to view more comments.
first previous 1-2021-4041-6061-8081-85 next last
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
[ Post Reply | Private Reply | To 31 | View Replies]

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)
[ Post Reply | Private Reply | To 25 | View Replies]

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
[ Post Reply | Private Reply | To 27 | View Replies]

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.)
[ Post Reply | Private Reply | To 1 | View Replies]

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
[ Post Reply | Private Reply | To 60 | View Replies]

To: Seeking the truth

Real butter.


66 posted on 11/08/2013 6:30:58 PM PST by Ray76
[ Post Reply | Private Reply | To 65 | View Replies]

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.)
[ Post Reply | Private Reply | To 31 | View Replies]

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?)
[ Post Reply | Private Reply | To 13 | View Replies]

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
[ Post Reply | Private Reply | To 44 | View Replies]

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?)
[ Post Reply | Private Reply | To 17 | View Replies]

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
[ Post Reply | Private Reply | To 53 | View Replies]

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".)
[ Post Reply | Private Reply | To 68 | View Replies]

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?)
[ Post Reply | Private Reply | To 71 | View Replies]

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
[ Post Reply | Private Reply | To 65 | View Replies]

To: Big Red Badger

Good night, dear.


75 posted on 11/08/2013 7:04:33 PM PST by Aquamarine
[ Post Reply | Private Reply | To 73 | View Replies]

To: Marie Antoinette

Pingy for your interest.


76 posted on 11/08/2013 7:05:59 PM PST by Big Giant Head
[ Post Reply | Private Reply | To 74 | View Replies]

To: MarkL

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


77 posted on 11/08/2013 7:53:49 PM PST by Boogieman
[ Post Reply | Private Reply | To 70 | View Replies]

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)
[ Post Reply | Private Reply | To 13 | View Replies]

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)
[ Post Reply | Private Reply | To 3 | View Replies]

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?)
[ Post Reply | Private Reply | To 8 | View Replies]


Navigation: use the links below to view more comments.
first previous 1-2021-4041-6061-8081-85 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson