Lord Sandys'Worcestershire Sause
Posted: Thu Feb 02, 2006 9:49 pm
found this in a mag in the ozzy waiting room,its a 1940s recipe from the WI
makes a pint and stors well
1 pint brown malt vinigar
8oz black treacle
garlic clove
1/2 tsp crushed powdered cloves
a walnut size piece dried ginger,well crushed
1 small chilli
1 tsp salt
have ready a sterilised pint bottle with a sealable top.put the bottle and its top through the dishwasher,or scald with boiling water.put all the ing in a saucepan,bring to the boil,stir vigorously to mix,and bubble up for 15 mins.remove and leave to stand over night.strain,bottle and seal.ready in a week.
makes a pint and stors well
1 pint brown malt vinigar
8oz black treacle
garlic clove
1/2 tsp crushed powdered cloves
a walnut size piece dried ginger,well crushed
1 small chilli
1 tsp salt
have ready a sterilised pint bottle with a sealable top.put the bottle and its top through the dishwasher,or scald with boiling water.put all the ing in a saucepan,bring to the boil,stir vigorously to mix,and bubble up for 15 mins.remove and leave to stand over night.strain,bottle and seal.ready in a week.