On 3/3/2015 1:25 AM, Julie Bove wrote:
>


>>
>> Grin, I'll join the club. I'm trying to figure out what 'HP' is.
>>
>> I do use a fair amount of L&P worstershire, A1, and Heinz57 but they
>> aren't saucing a steak. More apt to be used on Pork here. The
>> worstershire for fish. Mael Ploy and Jufran Banana sauce woud be the
>> bulk component for the pork.
>
> Wow! Two people who have never heard of it? Wow!


Readily available at any place selling British Foods.

http://en.wikipedia.org/wiki/HP_Sauce
The original recipe for HP Sauce was invented and developed by Frederick
Gibson Garton, a grocer from Nottingham.[5] He registered the name H.P.
Sauce in 1895. Garton called the sauce HP because he had heard that a
restaurant in the Houses of Parliament had begun serving it.[6] For many
years the bottle labels have carried a picture of the Houses of
Parliament. Garton sold the recipe and HP brand to Edwin Samson Moore
for the sum of £150 and the settlement of some unpaid bills.[6] Moore,
the founder of the Midlands Vinegar Company (the forerunner of HP
Foods), subsequently launched HP Sauce in 1903.

For many years the description on the label was in both English and
French. The factory in Aston, Birmingham, was once bisected by the
A38(M) motorway and had a pipeline, carrying vinegar over the motorway,
from the Top Yard to the main Tower Road factory site. The Top Yard site
was subsequently closed, and vinegar was not brewed on the Aston site
during the last few years of production there. HP Sauce in its original
years was known as "The Handkerchief" because of the reversal of the
name "Garton's".