Home-made Worcester Sauce

Ingredients

• three anchovies
• three shallots
• three teaspoonfuls of cayenne
• half a teaspoonful of powdered cloves
• two tablespoonfuls of either mushroom, tomato, or walnut catsup
• a quart of good vinegar

Method

1. 1

   Chop, pound, and sieve anchovies and shallots.

2. 2

   Mix with cayenne and cloves, then stir into catsup.

3. 3

   Mix in a stone jar with vinegar, bring to a boil in a bain-marie, strain, and let stand in a cool place for 48 hours before bottling.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.

Home-made Worcester Sauce. — Chop, pound, and sieve three anchovies with three shallots, then mix them with three teaspoonfuls of cayenne, and half a PICKLES. 123 teaspoonful of powdered cloves ; stir this into two tablespoonfnls of either mushroom, tomato, or walnut catsup, then mix this in a stone jar with a quart of good vinegar

Cook this with the app: pantry check, scaling, and the assistant.