Little C's Pasta Helper

Copyright 2011 Christine's Pantry. All rights reserved.

The marketing history of Worcestershire sauce is well-documented. In 1837 the English firm Lea & Perrins began selling the exciting, newly-developed product commercially at their pharmacy/grocery store. They also sent representatives to the docks of English ports in order to convince the stewards of passenger ships to take cases of the condiment on board liners so that bottles of the product could be set on the dining room tables. The tangy, pungent, meaty-flavored sauce caught on, and soon Lea & Perrins opened more retail shops in several English towns. Along with other products, they sold their sauce at these new locations. Worcestershire sauce was also exported to other countries around the world.

Now the sauce is produced in the United States, as well as in England, and other brands of Worcestershire sauce besides Lea & Perrins have appeared.

The story of the origins of the recipe for Worcestershire sauce is entangled in a web of legends, but the common thread is that its place of origin was India. Versions of how the recipe came to England usually credit a member or members of the prominent Sandy and/or Grey families. Typically the stories indicate an effort to reproduce a Bengali recipe for a sauce or a curry powder, and the assistance of apothecaries/chemists John Wheeley Lea and William Henry Perrins of Worcester. In most editions of the tale, the first attempt is a failure, but the results are stored away; fermentation occurs and a later tasting reveals the delightful concoction now enjoyed the world over.

The exact recipe is secret, but it is known to include both common and exotic ingredients: anchovies, shallots, chilies, cloves, tamarinds (brown pods from a tropical tree), garlic, sugar, molasses, vinegar, and salt. Attempts to produce the sauce at home are sometimes made, as this 1890 recipe shows:

Imitation Worcestershire Sauce

• 3 teaspoonfuls cayenne pepper.

• 2 tablespoonfuls walnut or tomato catsup (strained through muslin).

• 3 shallots minced fine.

• 3 anchovies chopped into bits.

• 1 quart of vinegar.

• Half-teaspoonful powdered cloves.

Mix and rub through a sieve. Put in a stone jar, set in a pot of boiling water, and heat until the liquid is so hot you can not bear your finger in it. Strain, and let it stand in the jar, closely covered, two days, then bottle for use.

The versatile sauce, homemade or commercial, is used on broiled meats (especially steaks), in Bloody Marys, in stews, in recipes for Welsh rabbit, even in some blue cheese dressing recipes.

In 1981 the U. S. Department of the Army spent $6000 to prepare a 17-page manual on how to buy Worcestershire sauce. It really isn't that hard. Go buy some and add its mysterious piquancy to your foods.

By Patricia B. Mitchell - http://www.foodhistory.com/foodnotes/leftovers/sauce/worcestershire/01

A Lea & Perrins advertisement, CA. 1920.

A 1902 advertisement for Holbrook's Worcestershire Sauce, competitor of Lea & Perrin's.

Little C's Pasta Helper

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

1 pound ground beef

2 cups cooked egg noodles

1 package brown gravy mix

1 onion, chopped

1 (4 oz) can mushrooms

1 teaspoon salt

1 teaspoon pepper

couple of dashes Worcestershire sauce

1 heaping teaspoon garlic, minced

extra virgin olive oil, just enough to cover bottom of pan

Directions:

Cook noodles according to package directions. Cook brown gravy according to package directions. In a skillet, add enough olive oil to cover bottom of skillet and heat over medium heat. Add beef, onions, Worcestershire sauce, garlic, salt and pepper. Stir. Cook beef until no longer pink. Add mushrooms. Stir. When noodles are cooked, drain well, then add to meat, pour gravy over top of noodles and meat. Stir. Enjoy!