Ye Olde Worcestershire: Eliza Leslie’s Scotch sauce, 1837

For Christmas dinner I wanted to try something historical — besides the cookies, I mean, and other than a plum pudding, which nearly killed me the one time I tried to eat it after the full-on holiday feast. The centerpiece was roast beef (top sirloin, which is nearly as good as prime rib and about a third the price per pound of actual meat), and heaven knows people ate enough beef in the nineteenth century. What did they put on that beef? Well, how about Worcestershire sauce? Continue reading “Ye Olde Worcestershire: Eliza Leslie’s Scotch sauce, 1837”