Today, May 31st …
Worcestershire Sauce, an essential ingredient in a Bloody Mary (and even more essential in a Virgin Mary) was trademark registered by Lea & Perrins on this day in 1892. Lea & Perrins had been manufacturing the famous sauce since the 1830’s, but Trademark legislation was not enacted in
The recipe has a mysterious disputed past. The original Worcestershire Sauce bottle label stated that it was “from the recipe of a nobleman of the country”. Most versions say the ‘nobleman’ returned from
The sauce became a standard ingredient in savoury dishes, even in
Clean the meat; then remove the bone and tough membranes. Cut the meat into pieces for serving. Cover the bone and the tough pieces of meat with cold water and cook at a low temperature. (This stock is to be used in the sauce.) Small pieces of meat may be put together by using wooden toothpicks for skewers. Season the veal with salt and pepper. Roll in dried bread crumbs, dip in beaten egg, then in crumbs again. Put 2 tablespoonfuls of drippings or other fat in a frying pan. Brown the cutlets in the fat. Remove the veal; in the frying pan prepare the following:
Sauce for Cutlets.
3 tablespoonfuls drippings
1/4 cupful flour
1/2 tablespoonful salt
1/8 teaspoonful pepper
2 cupfuls stock or water
2 tablespoonfuls chopped parsley
1 teaspoonful Worcestershire sauce
Make a brown sauce, using all ingredients except the Worcestershire sauce (see Brown Sauce). Add the cutlets to the sauce, and cook them at simmering temperature for 1 hour or until tender. Just before serving, add the Worcestershire sauce.
Beef may be prepared in the same way.
Why is it desirable to use parsley and Worcestershire sauce with veal? Is it desirable to use Worcestershire sauce with beef or mutton? Explain your answer. Why is Worcestershire sauce not cooked with the brown sauce?
I fail. I am unable to answer Ms Greer’s questions. Are you?
Although the exact recipe for Lea& Perrins’ Worcester Sauce remains a secret, there seems to be consensus that it contains salted anchovies, tamarind, molasses, garlic, vinegar, chillies, cloves, shallots, and sugar. As with the famous drink that once contained real Cola, its popularity has ensured that imitators will keep trying. The useful and comprehensive Cassell’s Dictionary of Cookery (1870’s) gave a recipe for it, using its original name of Worcester Sauce.
Worcester Sauce, To Make.
Mince two cloves of shallot, put the mince into a dry bottle, and pour over it a pint of
Tomorrow’s Story …
Queen of Artichokes.
This Day, Last Year …
We had a story about the Australian explorer, Edward
The English have only three sauces - a white one, a brown one and a yellow one, and none of them have any flavor whatever. Guy de Maupassant, French author.