|
Worcester
Sauce
Worcestershire Sauce was brought back from India by
Lord Marcus Sandys, ex-Governor of Bengal, who gave
it to two local chemists, John Lea and William Perrins,
with an order for a large batch to be made up from his
recipe. A few weeks later he returned to pick up the
sauce, only to proclaim upon sampling some that it tasted
filthy and was nothing like how it should be, and left
in disgust.
Nothing
more was thought of this until the chemists discovered
it at the back of their stores a few months later, and
they decided to give it just one more try before tipping
it down the drain. To their surprise, the foul-tasting
anchovy broth, after being left to ferment, had matured
into an interesting spicy condiment, and they immediately
purchased the recipe from Lord Marcus. So thanks to
this chance retasting,1838 saw the UK's best-known sauce
launched, and the name of Worcestershire Sauce (originally
called just Worcester Sauce), has spread to be mispronounced
by many a foreigner in every corner of this spherical
world.
In
the UK, Worcestershire is pronounced 'woost-ur-shire'
and Worcestershire Sauce is referred to as 'Worcester
Sauce', pronounced 'woos-tah'. In many other parts of
the world, however, it is referred to as 'War-sest-uh-shire'
Sauce.
This article is archived. To add comments, amend or update this article please click on the image below:
|
|
