Worcester Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 shallots
  • 1 qt. best brown vinegar
  • 6 tablesp. walnut ke


Chop the shallots very finely. Put with all the other ingredients into a large bottle, and cork it closely. Shake well 3 or 4 times daily for about 14 days, then strain the sauce into small bottles, cork tightly, store in a cool, dry place.