Worcestershire Sauce came into existence at the beginning of the reign of Queen Victoria (1837), when a barrel of vinegar and spices made up for a customer to an Indian recipe was left forgotten for some years in a chemist’s cellar in Worcester.
|1900 advertisement for|
Lea and Perrins' Sauce -
the original Worcestershire
The shop’s name was Lea & Perrins.
During a subsequent ‘spring-cleaning’ it was about to be thrown out – when prudence suggested it should first be tasted. Thus was born what is probably the world’s best known and most ubiquitous bottled sauce, one which has become a standard in the British kitchen cupboard.
It is used in many dishes ranging from soups and sauces to salad dressings, and small quantities are a ‘chef’s secret’ in many recipes.
|Lea and Perrins' premises|
|American Trade Card|
for the sauce, about 1870
- 1900, showing the
orange brand label
We always had a bottle at home – a staple of our family’s store cupboard ... and was sprinkled on ... added to ... or splished over ...
· Cheese on toast
· Meatloaf or meat balls
· Cauliflower cheese
· Baked beans on toast
· Spaghetti bolognaise
· Avocado pear half ... coated with the sauce
· Oysters – sprinkle with said sauce
I used it yesterday in some salad dressing I made up ...
That is W for Worcester Sauce – part of the ABC series on Aspects of British Cookery.
I hadn't realised they seem to have found the original recipe .. see The Mail On-Line's article from 2009 here ...
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