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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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(image courtesy of dailymail.co.uk)

Here's the What but not the How.
1 posted on 11/08/2013 3:59:43 PM PST by servo1969
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To: carlo3b

Thought you’d find this interesting:)


2 posted on 11/08/2013 4:03:08 PM PST by SE Mom (Proud mom of an Iraq war combat vet)
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To: servo1969

Some of the ingredients seem to parallel Chinese fish sauce used extensively in many Chinese recipes.


3 posted on 11/08/2013 4:07:10 PM PST by rockinqsranch (Dems, Libs, Socialists, call 'em what you will. They ALL have fairies livin' in their trees.)
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To: servo1969

I can finally rest. It’s worried me for years.


4 posted on 11/08/2013 4:11:41 PM PST by DeWalt (Times are more like they used to be than they are today.)
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To: servo1969

They forgot to list the Ovaltine ...


5 posted on 11/08/2013 4:11:46 PM PST by Lmo56 (If ya wanna run with the big dawgs - ya gotta learn to piss in the tall grass ...)
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To: servo1969

I bought a jar of Worcestershire sauce about a week ago at Wal-Mart and noticed something interesting. The brand I bought, French’s not Lea and Perrins, was cheaper per ounce than Wal-Marts own store brand.

I guess it is possible that Wal-Mart’s brand was better but I doubt it.


6 posted on 11/08/2013 4:13:49 PM PST by yarddog (Romans 8: verses 38 and 39. "For I am persuaded".)
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To: servo1969

I never realized that anchovies were in it.


7 posted on 11/08/2013 4:14:29 PM PST by gop4lyf (Are we no longer in that awkward time? Or is it still too early?)
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To: servo1969

Worcestershire (pronounced WOO ster sher) sauce is used best when it adds flavor, yet is difficult to discern.


8 posted on 11/08/2013 4:15:15 PM PST by be-baw (still seeking)
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To: servo1969

Yep! The how is a very important ingredient.


9 posted on 11/08/2013 4:16:15 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: be-baw

Right, if the Worcestershire is the predominate flavor it will ruin the recipe.


10 posted on 11/08/2013 4:19:32 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: servo1969

Unfortunately I can’t find the best version of this joke so here goes:

How Worcestershire Sauce was named:

Many years ago, Melba (a Southern Housewife) mixed some spices together and
put the ingredients in a bottle.
That night, she served pork Chops and since the family had Guests,
She thought she would put the bottle of her creation out for them
to try.
Man..Oh..Man..Everybody loved it and Melba could hear their Raves
all the way into the Kitchen were Melba was working.

Finally Melba came out into the dining area and one of her
Guests Asked: Ah..Melba: Whaz this Here Sauce?


11 posted on 11/08/2013 4:23:06 PM PST by Lx (Do you like it? Do you like it, Scott? I call it, "Mr. & Mrs. Tenorman Chili.")
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To: servo1969

I’m confused about something. If the secret was recently found, how were people able to make the stuff?


12 posted on 11/08/2013 4:24:02 PM PST by Antihero101607
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To: NYer

Time to get THE sauced. I love it, a couple of dashes into eggs as I beat them before cooking. And on the canned corned beef hash I fry up for Sunday morning breakfast.


13 posted on 11/08/2013 4:25:01 PM PST by GreyFriar (Spearhead - 3rd Armored Division 75-78 & 83-87)
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To: servo1969

When Subway re-introduced the venerable Steak N Cheese (now calling it the Philly Cheesesteak), it was missing something, because they don’t let the steak stew in its juices anymore, but just have little individual trays of steak that they microwave. It is too dry and doesn’t have the same flavor.

I found that adding a dash of Lea & Perrins is just the thing to approximate the old sammich.


14 posted on 11/08/2013 4:25:35 PM PST by Boogieman
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To: servo1969

Dill pickles? Sweet? Bread and butter?

Whitefish? Salmon?

Red peppers? Green? Jalapeños?

So what do we really know?


15 posted on 11/08/2013 4:25:48 PM PST by Veto! (Opinions freely expressed as advice)
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To: Antihero101607

Recently revealed to the rest of us is more like it. I’m sure the company knows the secret recipe.


16 posted on 11/08/2013 4:26:43 PM PST by Boogieman
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To: Veto!

The fish are sardines, that much is known. The peppers surely are not jalapenos. The rest, people will have to figure out trial and error I guess.


17 posted on 11/08/2013 4:28:05 PM PST by Boogieman
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To: Boogieman

Makes a bit more sense. I took stupid pills instead of a multivitamin this morning.


18 posted on 11/08/2013 4:31:51 PM PST by Antihero101607
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To: yarddog

One of my vices, I’m willing to spend the few cents more for L&P as I prefer its flavor. And I don’t care for Grey Pupon


19 posted on 11/08/2013 4:32:04 PM PST by GreyFriar (Spearhead - 3rd Armored Division 75-78 & 83-87)
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To: servo1969

Apparently, “skip” is a British term for dumpster.


20 posted on 11/08/2013 4:37:32 PM PST by Moonman62 (The US has become a government with a country, rather than a country with a government.)
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To: be-baw

Can’t make a Bloody Mary without it!


21 posted on 11/08/2013 4:45:49 PM PST by 1rudeboy
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To: be-baw

WOO ster sher, Wister sheer
Po tay to, Pa tah to

/grin


22 posted on 11/08/2013 4:48:39 PM PST by Ray76
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To: be-baw
"Worcestershire (pronounced WOO ster sher)"

Sorry - wrong! It is pronounced WOO ster. The sher is silent as in fart.

23 posted on 11/08/2013 4:51:27 PM PST by I am Richard Brandon
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To: servo1969
Skip - noun [C] (CONTAINER)/skɪp/ UK (US trademark Dumpster) a large metal container into which people put unwanted objects or building or garden waste, and brought to and taken away from a place by a special truck when people ask for it http://dictionary.cambridge.org/us/dictionary/british/skip_5
24 posted on 11/08/2013 4:52:45 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: SE Mom
Thought you’d find this interesting:)

Indeed I do, I spent an entire summer in the 80's screwing with this subject just for the hell of it.. Ha! The ingredients are baffling to the extent that they make no sense in why someone thought to create that flavor to begin with.. :)

25 posted on 11/08/2013 4:55:13 PM PST by carlo3b (RUFFLE FEATHERS, and destroy their FEATHER NEST!)
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To: servo1969

Something smells and it’s not the anchovies. So, after over a century, L&P along with dozens of other Worcestershire Sauce companies were making the stuff without knowing the recipe. And for some unknown reason, a former employee found the recipe that was for another unknown reason thrown out. And now they’re getting headlines. I suspect L&P hired the same PR firm that Wonder Boy is using.


26 posted on 11/08/2013 4:57:29 PM PST by bgill (This reply was mined before it was posted.)
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To: servo1969

Roman Garum?


27 posted on 11/08/2013 4:57:43 PM PST by Usagi_yo
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To: I am Richard Brandon; Ray76

Youse guys need to work on your English. You’d sound pretty redneck on any reputable cooking show...


28 posted on 11/08/2013 5:00:25 PM PST by be-baw (still seeking)
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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.

Cayenne pepper, if added to many (non-peppery) recipes in the same manner, brings out the other flavors. If you can tell it's in there or it makes the food taste peppery, you've added too much.

I first discovered this when I added it to potato soup.

29 posted on 11/08/2013 5:03:17 PM PST by Jeff Chandler (Obamacare: You can't make an omelette without breaking a few eggs.)
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To: servo1969
Good article Servo...The original story is interesting. A Brit who lived in India came home and asked two men to replicate a sauce he enjoyed in India. From his description they made it but....it was awful. Left in the basement for several years when he came across it, tasted...it was great !...That's a true story or at least you'll have to tell a bigger lie....HA
30 posted on 11/08/2013 5:03:25 PM PST by virgil283 (When the sun spins, the cross appears, and the skies burn red)
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To: servo1969

The Romans used to use a fermented fish sauce called Garum on everything. Probably something similar to Worcestershire sauce I’m thinking.


31 posted on 11/08/2013 5:03:44 PM PST by Dan Cooper
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To: GreyFriar
I’m willing to spend the few cents more for L&P as I prefer its flavor.

Me too.

***********************

And I don’t care for Grey Pupon

Me neither. But regular, honey mustard, hot mustard, etc., fine.

32 posted on 11/08/2013 5:05:13 PM PST by Jeff Chandler (Obamacare: You can't make an omelette without breaking a few eggs.)
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To: 1rudeboy

“Can’t make a Bloody Mary without it!”

Truth. I also like to put a few drops in olive oil for dipping French bread.


33 posted on 11/08/2013 5:06:15 PM PST by MRadtke (Light a candle or curse the darkness?)
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To: servo1969

I’m not worried about the what or how as long as it continues to disguise the actual taste of meatloaf.


34 posted on 11/08/2013 5:08:18 PM PST by BillyBonebrake
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To: be-baw

As it happens, I spent nearly 50 years in England learning the correct pronunciation. No Redneck I.


35 posted on 11/08/2013 5:09:14 PM PST by I am Richard Brandon
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To: Boogieman

I read years ago that no one person knew Col. Sanders receipt. The ingred. were made singularly and then added together by the Col. At his original restaurant..


36 posted on 11/08/2013 5:11:10 PM PST by goat granny
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To: yarddog

I prefer French’s.


37 posted on 11/08/2013 5:11:23 PM PST by grame (May you know more of the love of God Almighty this day!)
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To: be-baw

Beats my SC friend who struggles out “wore chester shire” ;)


38 posted on 11/08/2013 5:11:29 PM PST by Ray76
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To: virgil283

It’s said that Worcestershire bottles from the era of the British Raj are still found in the Indian countryside to this day.

Something had to hide the odor of spoiled meat even when cooked.

“From the Recipe of”...”A Nobleman in the County” on the Lea & Perrins label remains a mystery.


39 posted on 11/08/2013 5:15:08 PM PST by elcid1970 ("In the modern world, Muslims are living fossils.")
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To: servo1969

If it is not Lea & Perrins, it is not Worchestershire Sauce!


40 posted on 11/08/2013 5:18:05 PM PST by GGpaX4DumpedTea (I am a Tea Party descendant...steeped in the Constitutional Republic given to us by the Founders)
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To: yarddog

After using Lea and Perrins for years we tried the Frenchs brand and like it better.


41 posted on 11/08/2013 5:18:16 PM PST by Aquamarine
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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.”

Au contraire, it is pronounced “wooster” the rest is silent

42 posted on 11/08/2013 5:18:30 PM PST by Figment
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To: MRadtke

“Truth. I also like to put a few drops in olive oil for dipping French bread.”

Fresh ground black pepper added to the olive oil/Worchestershire Sauce makes it all an exceptional delicacy...


43 posted on 11/08/2013 5:20:41 PM PST by GGpaX4DumpedTea (I am a Tea Party descendant...steeped in the Constitutional Republic given to us by the Founders)
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To: Aquamarine

See my post No 40, immediately ahead of yours.


44 posted on 11/08/2013 5:22:49 PM PST by GGpaX4DumpedTea (I am a Tea Party descendant...steeped in the Constitutional Republic given to us by the Founders)
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To: I am Richard Brandon

“Sorry - wrong! It is pronounced WOO ster. The sher is silent as in fart.”

You are correct, but you’ll never convince anyone


45 posted on 11/08/2013 5:22:54 PM PST by Figment
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To: Jeff Chandler

I make my own honey mustard that I use on chicken when I bake it in the oven
Beat boneless skinless chicken breasts flat
Slice some bacon into bits and fry it
Brown chicken in bacon grease
Place chicken in a pan and coat with honey mustard, top with cheddar cheese and finally bacon bits
Bake til done
My fave chicken recipe


46 posted on 11/08/2013 5:23:07 PM PST by sheana
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To: Ray76

I once knew a girl (a pretty one too) from Chester, S.C. It took me at least 15 minutes to figure out where she was from. It kept coming out as Shasta,


47 posted on 11/08/2013 5:23:27 PM PST by yarddog (Romans 8: verses 38 and 39. "For I am persuaded".)
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To: Figment

Then how do you differentiate between Worcester and Worcestershire? They’re different places?


48 posted on 11/08/2013 5:23:36 PM PST by Ray76
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To: servo1969


49 posted on 11/08/2013 5:23:49 PM PST by JoeProBono (SOME IMAGES MAY BE DISTURBING VIEWER DISCRETION IS ADVISED;-{)
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To: yarddog

Must be where they make the rootbeer /s


50 posted on 11/08/2013 5:24:59 PM PST by Ray76
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