On Mon, 02 Mar 2015 12:21:04 -0500, James Silverton
> wrote:

>I have two bottles of "brown" sauce sitting in front of me, both of
>which claim to be the "original". A1 says "established 1862" and HP
>claims that it has "set the standard for quality since 1899". I suppose
>various interpretations of the words are possible. Both sauces show the
>usual creative packaging; A1's bottle is 10 oz and HP's 9 oz. A1 belongs
>to Kraft and HP is a "product of Holland" but claims to be British (and
>has a royal appointment to support that).
>
>The ingredient lists of both sauces are very similar but I prefer the
>more acidic A1, even if I like either on steak. I wonder does anyone
>have strong opinions?

Neither beats ketchup, much less barbeque sauce, if you really need to
pollute your steak with anything. Then there's mustard or
horseradish.

J.