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Lea and Perrins Worcestershire Sauce is one stand-alone, traditional British condiment that has successfully made it big time on the breakfast tables of America.
Not too many bacon and sunny-side-up breakfast specials are served up with a side of the Brits' beloved HP Sauce - or Colman's Mustard for that matter, yet Worcestershire Sauce somehow hit the mark here in America - despite the fact that correct pronunciation of the northern county's creation does remain a bit of a mysterious tongue-twister to most.
Flicking through the pages of the March issue of an appealingly old-fashioned British Heritage Magazine (somehow having survived the demise of glossy print), a photo of a bottle of Lea and Perrins alongside a handwritten recipe book caught my eye.
According to the editor, historians in Britain believe that they have their hands on the authentic, 150-year-old secret ingredient list for Worcestershire Sauce, recorded in leather bound folios in sepia ink.
Turns out the folios were found by a former company accountant and archivist busy dumpster diving in a skip at the company's Worcester hq.
Apparently, no one individual employee has ever known the entire formula for Worcestershire Sauce, a spicy, pungent concoction of vinegar, peppers, pickle, soy, lemon, cloves, anchovies and tamarind.
British Heritage Magazine quotes Worcester City Museums officer David Nash as saying that the list of ingredients does not guarantee that anyone other than Lea and Perrins could produce a copy-cat product. The secret is safe, at least in the distinctive method of manufacture!
My mother's visit to California this past Christmas resulted in the re-stocking of British condiment supplies in the vineyard kitchen (see photo above). Although I had reassured her that Lea and Perrins is widely available in breakfast cafes and stores throughout the region, she wasn't taking any risks and carried her own miniature bottle in her handbag throughout her two week stay! Thanks for leaving me the left overs, Mum, although I am more of an HP Sauce girl, myself.
And talking of old Blighty. Anglophile fans and ex-pats in the Bay Area take note, the second annual Saint George's Day shindig takes place at Aqus Cafe at Foundry Wharf here in Petaluma on April 23rd, 2010. Pub songs, pints, bangers and mash. I'm up for initiating a Pearly King and Queen Competition. Better start sewing on the buttons, now. More details on Saint George's Day festivities, price and time to follow.



















