brown sauce (bottled) of one kind or another is seen on the tables of most British cafés and has a certain popularity in other countries. It is a commercial descendant of the home-made ketchup of earlier times, and also related to worcester sauce which is, however, much more concentrated, and a condiment rather than a relish. Bottled sauces have been the bane, or saviour, of the British kitchen. Not only did ketchups and store sauces come too readily to hand to cooks who should have been constructing sauces of their own invention, but they have been a constant resort of diners anxious to pep up or to douse the various flavours of their food.
