An adaptation of a very old English recipe, Worcester Sauce is delicious served with cold meats. Once made, the sauce will keep for months if stored in tightly sealed bottles.
4 shallots, very finely chopped
2 pints malt vinegar
6 tablespoons walnut ketchup
5 tablespoons anchovy essence
4 tablespoons soy sauce
2 teaspoon cayenne pepper
2 teaspoon freshly ground black pepper
1 teaspoon salt
Place all the ingredients in a large bottle or jar and cork it tightly. Shake the bottle well 3 or 4 times a day for 14 days. Uncork the bottle and strain the mixture through a very fine wire strainer into a large bowl. Discard the contents of the strainer.
Pour the liquid into bottles and cork them tightly. Store in a cool, dry place and use as required.