Worcester Sauce Without Anchovy Sauce
Without Anchovy Sauce: "Bright Eyes" writes from Sefton, North Canterbury, for a recipe for making Worcester sauce without anchovy sauce as an ingredient, the latter being almost unobtainable at present. Let me here assure all our Daisy Chain that if they will enclose a stamped and addressed envelope, I will always post their required recipes at once. Now that space has to be limited, they may have to wait a little longer than usual for their answer in The Listener. Worcester Sauce with Garlic: One gallon of vinegar, 3 Ibs. pulpy apples, 2 Ibs. brown sugar, 6 cloves of garlic, 2 tablespoons cayenne pepper, 2 tablespoons ground ginger, 4 tablespoons salt, 2 tablespoons cloves, peel of one orange grated fine. Boil two hours. Strain and bottle. Half quantities could be used. Worcester Sauce, with Treacle: Two quarts of vinegar, 2 Ibs. black treacle (thick), 8 ozs. shallots, about 4% oz. garlic, % oz, black pepper, 1 dessertspoon or @ little less cayenne, loz. salt, 1% oz. ground cloves. Put all into a jar or other vessel, and leave to stand for a week. Every day stir it once. At the end of that time boil it about 20 minutes and strain, This will keep well.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19420807.2.32.3.1
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New Zealand Listener, Volume 7, Issue 163, 7 August 1942, Page 15
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208Worcester Sauce Without Anchovy Sauce New Zealand Listener, Volume 7, Issue 163, 7 August 1942, Page 15
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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