Worcester Sauce

Worcester Sauce...



Two tablespoonfuls Indian soy, two of walnut catsup, one dessert-spoonful of salt, one teaspoonful cayenne pepper, one nutmeg (sliced thin), one dozen cloves, one-half ounce cloves, one-half ounce root ginger pounded, a little lemon peel, a small head of garlic divided into cloves, one pint vinegar, three ounces lump sugar. Dissolve the sugar in a little of the vinegar over the fire, add the other ingredients, put all into a wide-necked bottle. It should stand for a month before using, and is better if shaken every day. At the end of the month before using, pour off into clear bottles.



FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.