pavane wrote:
> The NYTimes magazine has a very interesting article on
> Worcestershire Sauce, including an 1876 recipe and a
> modern interpretation. Amazing how durable this sauce
> has been over the years...
> http://www.nytimes.com/2009/10/18/ma...l?ref=magazine
>
> pavane
>
>
Cool. And thank you for the reminder to get the Worcestershire
Sauce from the UK. (I had already discovered this about some
other sauces.)

--
Jean B.