There should always be a bottle of ketchup on the dining table and along with it a bottle of Worcestershire sauce. Though it takes its name from the town of Worcester, in southwest England, it is of Indian origin, the recipe having been brought from Bengal to Worcester in 1837 by the British Governor.
The governor ordered the sauce he was accustomed to using in India to be made up for him at his local pharmacy, but then he refused to take it because its taste did not begin to compare with that of the sample he had brought home with him. It lay completely forgotten in the cellar of the pharmacy for several years until one day the owners stumbled across it during a general clean-up and discovered, to their pleasant surprise, that it had acquired an excellent flavour.
The sauce sold well and having luckily found the old recipe, they immediately set about making it on a larger scale. Its popularity spread rapidly, not only in Britain but throughout the world, and to this day'Worcestershire sauce is still made according to the original recipe brought from India. The basic ingredients are vinegar, soy and molasses and an infusion of anchovies, chilli, ginger, shallots, garlic, plus about 20 other tropical fruits and spices. It is not boiled but prepared by maceration and lengthy ripening in large oak barrels as it was in the cellars of the Worcester pharmacy in the last century.
The distinctive dishes characteristic of the various nations are the result of many factors - geographical, climatic, political, and often religious, as well as specific local factors.
One of the most popular herb mixtures, called 'bouquet garni' can he bought ready made up or prepared at home by each individual cook as she wants. It is prepared by tying together a sprig of thyme, three sprigs of parsley and a small bay leaf, plus whatever the housewife fancies, such as wild thyme, marjoram, lovage, celery leaves, a bit of mace, orange or lemon peel, cinnamon, sweet pepper or a garlic clove.
Nowadays there is no need to prepare and bottle it at home when there is such a wide range to choose from on the market. Two of the most popular are tomato ketchup (made of tomatoes flavoured with onion, salt, sugar and spices) and mushroom ketchup (made of meadow mushrooms that are similarly flavoured).
The governor ordered the sauce he was accustomed to using in India to be made up for him at his local pharmacy, but then he refused to take it because its taste did not begin to compare with that of the sample he had brought home with him. It lay completely forgotten in the cellar of the pharmacy for several years until one day the owners stumbled across it during a general clean-up and discovered, to their pleasant surprise, that it had acquired an excellent flavour.
The sauce sold well and having luckily found the old recipe, they immediately set about making it on a larger scale. Its popularity spread rapidly, not only in Britain but throughout the world, and to this day'Worcestershire sauce is still made according to the original recipe brought from India. The basic ingredients are vinegar, soy and molasses and an infusion of anchovies, chilli, ginger, shallots, garlic, plus about 20 other tropical fruits and spices. It is not boiled but prepared by maceration and lengthy ripening in large oak barrels as it was in the cellars of the Worcester pharmacy in the last century.
The distinctive dishes characteristic of the various nations are the result of many factors - geographical, climatic, political, and often religious, as well as specific local factors.
One of the most popular herb mixtures, called 'bouquet garni' can he bought ready made up or prepared at home by each individual cook as she wants. It is prepared by tying together a sprig of thyme, three sprigs of parsley and a small bay leaf, plus whatever the housewife fancies, such as wild thyme, marjoram, lovage, celery leaves, a bit of mace, orange or lemon peel, cinnamon, sweet pepper or a garlic clove.
Nowadays there is no need to prepare and bottle it at home when there is such a wide range to choose from on the market. Two of the most popular are tomato ketchup (made of tomatoes flavoured with onion, salt, sugar and spices) and mushroom ketchup (made of meadow mushrooms that are similarly flavoured).
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Creepers, like ivy, and climbers, such as clematis, wisteria and a vine, have been introduced against the walls.
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