Worcester Sauce

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.

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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.