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A Recipe for Worcestershire Sauce
Preparation info
- Difficulty
Easy
Appears in
Published 1932
Ingredients
- Capsicum
1 oz. - shallots
8 oz. - cinnamon
Method
- Bruise the shallots and garlic and boil for one half-hour.
- Add the remainder of the ingredients and let them boil for another half hour in a close vessel.
- Let the whole remain for a month, covered over.
- Strain through a fine sieve.
- And bottle the sauce.
The spices when drained off may be boiled
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