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More than 5000 entries on the history, culture and life of Britain (published in 1993 by Macmillan, now out of print)
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Worcester sauce
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The common term now for Worcestershire sauce (which is still the name on the Lea and Perrins bottle). Tradition relates that in 1835 Messrs Lea and Perrins, chemists in Worcester, were asked by a retired governor of Bengal to recreate a sauce which he had enjoyed in India. The method of making and maturing it has remained a secret, but the sauce includes anchovies, shallots, tamarind, spices, garlic, vinegar and molasses. In 1837 Lea and Perrins began to produce it commercially, and it is still made in Worcester. In addition to its original purpose as a condiment for meat dishes, it is now widely used to give an edge to tomato juice.
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