Worcester Sauce

Ingredients

  • 4 shallots
  • 1 qt. best brown vinegar
  • 6 tablesp. walnut ketchup
  • 5 tablesp. anchovy essence
  • 4 tablesp. soy
  • ½ teasp. cayenne pepper
  • salt to taste

Method

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.

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