From: dnt@col.hp.com (Doug Teigland)
Subject: Re: Apples Apples everywhere
Date: Tue, 25 Aug 1992 23:10:29 GMT
Organization: HP Colorado Springs Division

I made this sauce last year and it is amazingly like a well known steak
sauce that costs about $3.00 for 8 ounces.  You need to ensure that all 
spices are well ground or they tend to clot.  I used half a can of regular 
sardines not being able to obtain State of Maine sardines.

Doug

Reprinted without permission from the BULL COOK and AUTHENTIC HISTORICAL
RECIPES and PRACTICES c 1969 by George Leonard Herter.

	ORIGINAL WORCESTERSHIRE SAUCE BY JOHN CRAFTON

   This famous sauce was originated in Worcester, England by John L. Crafton,
a chemist in 1835, and is an adaptation of early French sauces.  He wanted
desperately to make his everyday food taste better and he certainly succeeded.
The sauce was first called Worcester Sauce then changed to Worcestershire Sauce
by commercial companies who tried to vaguely copy the original sauce.  The
story that the recipe was brought out of India by the third Baron Sandys in
1837 is entirely untrue.  Several other chemists at the time brought out
similar sauces.  
   The original recipe is nothing at all like the present-day commercial 
recipes.  Commercial recipes for the most part are a black looking watery
mixture of water, soy sauce, pepper and vinegar.  They might be all right
on chow mein or chop suey but hardly on anything else. 
   Real Worcestershire Sauce is light reddish brown in color, is not at all
watery but quite a heavy-bodied liquid.  It contains very little water, has
no soy sauce flavor at all although it does contain a limited amount of soy
sauce.
   Made by the original recipe it costs only about one dollar a gallon to 
make.  People really like it and your family will use a lot more of it than
catsup if you have it available for them.  Make up some for your church suppers
also and put it on the table in old peanut butter jars with a spoon in it.  It
will create a real sensation whenever you serve it.
   Worcestershire Sauce is not at all difficult to make.
   Take an old gallon vinegar jug or one gallon jar and put in the following.
   Take one fifteen ounce can of red kidney beans, (costs about twenty cents)
drain and pass through a food mill.  Commercial makers list tamarinds as a part
of their recipe so that housewives will think that they cannot make their own
as tamarinds are hard to find.  Actually tamarinds are nothing but the pod from
a tree in India and is nothing but poor cattle food and if eaten in any
quantity is a severe laxative.  One six ounce bottle of soy sauce.  One level
teaspoon of garlic powder, two State of Maine American sardines packed in
soybean oil.  They come packed six sardines to a can and cost about twenty
cents a can.  Remove two sardines, put them into a small bowl of vinegar and
wash them off.  Remove and mash up with a fork and add.  Commercial recipes say
that they use anchovies to confuse housewives.  Anchovies are actually nothing
but a salt cured sardine.
   Take about six or seven quarts of apples, either green or ripe.  Peel them 
and slice them up and place them in about a six or eight quart cooking pot. 
Cover them just to the top with brown vinegar.  Add one onion sliced up about
three inches in diameter.  Add the following to the sliced apples.  Three level
tablespoons of ground cloves, two level tablespoons of ground tumeric, two
level tablespoons of ground nutmeg, three level tablespoons of ground allspice,
three level tablespoons of powdered coffee or three cups of of boiled-down black
coffee.  Bring to a boil and slowly boil for two hours.  As the water in the
vinegar evaporates add half water and half vinegar to replace it.  Stir fre-
quently as apples burn easily and also tend to stick to the bottom of the pan.
Remove and run through a food mill and add eight cups of the puree to the jug
or jar.
   Now add two level teaspoons of ground red pepper, four level tablespoons of
corn syrup, six level tablespoons salt, three level tablespoons of mustard and
one level tablespoon of sugar.
   Now fill the balance of the jug or jar with vinegar.  Shake up well and let
stand for twenty-four hours and it then is ready to use.