Worcestershire Sauce

Ingredients

• 1 oz. of cayenne
• 1 grated nutmeg
• 6 anchovies (mashed)
• 1 oz. of salt
• 2 qts. of vinegar
• 6 cloves of garlic (minced)
• 1 oz. of black pepper
• 1 oz. of cloves (pulverized)

Method

1. 1

   Mix all ingredients and let stand in a jug for 2 weeks.

2. 2

   Strain and bottle, keeping tightly corked in a dry, cool place.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 78. The excerpt below is the record exactly as published.

Worcestershire sauce and vinegar, 1 tablespoon of lemon juice and 2 saltspoons of salt; put them into a bowl and set in a pan of hot water to heat. Put I Clip of butter in a sauce=pan, brown it, strain, and add to the other ingredients. Serve it hot with boiled fish. SAUCE TARTARE — Put the yolks of 4 eggs into a sauce^pan, and add ^ teaspoon salt and 1 teaspoon mustard ; then add alternately 1 teaspoon each of olive oil and tarragon vinegar (adding them very gradually) until it is of the right consistency. Then add 2 chopped shallots, or instead 2 tablespoons chopped pickled onions and gher- kins. This sauce is often too acid. It goes well with fried oysters or fish, or with boiled tongue or codfish. TOMATO SAUCE.— To 6 tomatoes add 2 cloves, pepper, salt and a sprig of parsley; stew 30 minutes, and strain through a sieve into a saucepan put butter the size of an egg, set over the fire, and when it bubbles well, add 1 large tablespoon flour; when well Cooked (keeping it stirred and mixed well) add the strained tomato; stir un= til smooth, and serve. This can also be made with canned toma- toes. SAUCE VELOUTE — Heat in melted butter, 1 pound of veal, cut finely, and any bits of fowl you may have, together with 12 good=siz- ed mushrooms; do not let them brown; then put them into a sauce- pan with two carrots and onions cut finely, a large tablespoon of flour, salt, pepper, a little mixed spice and as much veal gravy as will cover them. Let it boil up, skim off the fat, and let it simmer for an hour and a half; strain, and keep it covered for use. WORCESTERSHIRE SAUCE. 1 oz. of cayenne. 1 grated nutmeg. ^ 6 anchovies (mashed). 1 oz. of salt. 2 qts. vinegar. 6 cloves of garlic (minced). 1 oz. black pepper. 1 oz. cloves (pulverized).

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