Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives.

 
 
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Kate Dicey
 
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Default Garum -- anyone know a good substitute?



Olivers wrote:
>
> bogus address muttered....
>
> >
> >> Sure, , , ,Try Worchestershire sauce, , ,
> >> It is a direct dirivitive of Garum.

> >
> > No such thing.
> >
> > No such place.

>
> O, ye of little perspectif...
>
> Au contraire. Messrs Lea & Perrins (or their corporate masters) produce
> vast tank cars full of L&P "Original Worcestershire Sauce" for we benighted
> 'Merkins, and claim to have produced the only original version since 1835.
>
> >
> > There is a Worcestershire but there's no sauce named after it, despite
> > what a lot of Americans say.
> >
> > There is a "Worcester sauce" (named after the town, not the county)
> > but it's got a lot more than garum in it.

>
> We have more "Worcesters" than of ever the Scuppered H'aislers or the puir
> near-sighted Scots could have ever dreamed, even resorting to naming a
> cruiser and class of ships after the Massachusetts version thereof. We
> have no Worcestershire except the sauce itself, produced in a half dozen
> brandnames, none as good as L&P, and even once in dry form, "David Wade's
> Worscetershire Powder", actually quite good as a seasoning for prime
> rib(standing rib) roast.
>
> The best brands contain two key ingredients....anchovies, the heritage of
> the original based on a SEAsian fish sauce, nam pla or whatever, and
> tamarind pulp, a fruit flavoring of the Indian subcontinent and of all
> places, Mexico, another hint that the Manilla Galleon carried more than
> gold and sailed in two directions.
>
> I surmise that the sauce as we know it represents a British recipe and
> commercial bottling to imitate or compare with a condiment(s) familiar to
> locals who had served in India/SEAsia.
>
> Worcestershire Sauce remains a popular US table condiment and more
> important and necessary ingredient in the Cajun pantry, required for
> several notable Cajun recipes. Why? That's a good question, for there's
> no historical basis for its use....
>
> TMO


Here's a map to help you locate Worcestershi
http://www.picturesofengland.com/map...nties-map.html

Worcester itself is an old historic city. However, Worcestershire Sauce
is made in Birmingham, which is a mess.
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
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