WORCESTERSHIRE SAUCE.
Reading edition
English Formula.
Walnut Catsup 1 gal.
Mushroom Catsup 1 ”
Vinegar 1½ ”
Madeira Wine ½ ”
Canton Soy ½ ”
Dampened Sugar 2½ lbs.
Salt 19 ozs.
Powdered Capsicum 3 ”
Coriander 1½ ”
Pimento 1½ ”
Cloves ¾ ”
Chutney, 1½ ”
Mace ¾ ”
Cinnamon ¾ ”
Asafœtida 6½ drs.
Brandy 20 deg. above proof 1 pt.
Hog’s Liver 2 lbs.
Water 1 gal.
Mix all together down to asafœtida. Dissolve the latter in the brandy, then add it to the mass. Boil the liver in the water for twelve hours, replenishing the water as it boils down. Then mix the liver and water thoroughly, strain through a coarse sieve; add this to the balance and mix well; let stand.
Imitation Worcestershire Sauce.
Red Pepper 3 tablespoonfuls.
Walnut or Tomato Catsup 2 ”
Shalots, chopped fine 3
Anchovies ” ” 3
Vinegar 1 qt.
Cloves ½ teaspoonful.
Put all into a stone jar; set in water bath; heat gradually until it is too hot to bear your finger in it. Let it stand two days; strain and bottle.