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Worcestershire Sauce
Medium Hot Black Sauce! |
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1 kg. brown sugar
3 1/2 liters malt vinegar
250g garlic, cut small
125g cloves
1 kg. treacle
2 tsp. cayenne
1 tsp. black pepper
1 bottle anchovy sauce or
small jar anchovys (6-8)
small handful dried orange peel
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Boil all together until garlic is soft for about 1/2 hour.
Cool, strain and bottle when cold!
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Preparation Time: 1/2 hour |
Serves: 5.5 liters |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Bob
New Zealand |
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| This recipe has been viewed 5225 times. |
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