Worcestershire Sauce Bull Cooking And Authentic Historical Recip Recipes

Steps:

• In a large pot, combine, vinegar, molasses, tamarind, soy sauce, and pickling salt. Bring mixture to a simmer and cover.
• Make a loosely tied cheesecloth spice bag containing onion, mustard seed, pepper flakes, garlic, black peppercorns, ginger, cinnamon stick, cloves, and cardamon.
• Add spice bag to simmering mixture, simmer covered for another 30 minutes.
• In a separate container, combine and mix, curry powder, anchovy, and water. After main pot has completed simmering from previous step, add this mixture to the pot and simmer (covered) for another 15 minutes.
• In a separate medium pot, add sugar. Over Med/High heat, melt sugar until caramelizing occurs. As liquid sugar starts to brown, lower heat and continue cooking until liquid becomes very dark (almost black) but 'not burned'. If it begins to burn, you'll smell it and have to repeat this step.
• Using Extreme Caution, (liquid sugar is VERY HOT and will foam up a bit in this step) carefully pour a ladle of simmering sauce mixture into the hot sugar, stirring briskly until dissolved. Add this sugar mixture to the main pot, stir to mix and return main pot to a simmer (keep covered).
• When mixture reached a simmer, remove from heat, allow to cool and store covered in fridge.
• Each day, for 2 days (minimum), remove pot from fridge, squeeze juices from spice bag put spice bag back in pot and heat covered to a low simmer. Allow to cool and return to fridge.
• On Day 3, squeeze juice from spice bag and discard spice bag. Reheat mixture until warm and using an immersion blender, blend sauce mixture to reduce lumps.
• Strain mixture through a wire strainer into a separate pot, discard pulp.
• Rinse original pot, restrain liquid back into original pot and bring mixture to a strong simmer (uncovered).
• Simmer, stirring frequently, until mixture has reduced by 1/3. (45 - 60 minutes).
• Ladle hot reduce mixture into hot sterilized sealable bottles and seal.
• Allow to cool, store in cupboard for 2 weeks before use.
• Keeps indefinitely sealed, refrigerate after opening.

Steps:

• Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
• Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
• Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
• *Note* I have used this before the suggested 3 weeks with good results, though the flavor really seems to improve with time. I usually just pour the amount I need through a strainer so that I can leave all the spices in to continue adding flavor.

Steps:

• Put onion, garlic, ginger, mustard seed, peppercorns, cinnamon stick, pepper, cloves, cardamom seeds, coriander and mace in a spice bag.
• In a medium stainless or enamel saucepan, bring vinegar, molasses, soy sauce, lemon and,lime juices to a boil, simmer 5 min.
• Add spice bag and simmer, covered for 1 1/2 hours.
• Mix together curry powder and water.
• Add to mixture.
• Simmer for 5 min more.
• In a small saucepan over low heat bring honey to a boil-takes a bit.
• Boil for 4 min to darken color.
• Add honey to mixture and cook over low for 3 minutes stirring constantly.
• Let cool in fridge for 2 hours covered.
• Press spice bag 4 times during this cooling off time.
• Remove bag-strain sauce and pour into clear sterile bottles-cap or cork and store in fridge for up to 6 months.
• Shake well before using.

Steps:

• Preheat oven to 180 deg C (350 F).
• Using an electric mixer, beat egg whites and caster sugar for 10 - 15 minutes or until thick and glossy.
• Mix vinegar, vanilla and cornstarch together in a small bowl, then add to the meringue. Beat on high speed for a further 5 minutes
• Line an oven tray with baking paper. Draw a 22cm (about 9 inches) circle on the baking paper. Spread the pavlova to within 2cm (1 inch) of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface. Place pavlova in preheated oven then immediately turn the temperature down to 100 deg C (210 F). Bake pavlova for 1 hour.
• Turn off oven. Open oven door slightly and leave pavlova in the cooling oven until it is completely cool. Carefully lift pavlova onto a serving plate. Decorate with whipped cream, fresh berries and mint leaves. Serves 6.
• If you don't have baking paper, you can use aluminium foil. I don't open the oven door here (in Kuwait) because the oven cools too quickly as the fan continues to run till the oven is cool.

Steps:

• Drain the beans and run through a food mill and place in the gallon jar. Then add the Soy Sauce and Garlic.
• Take 2 sardines, place in a small bowl of vinegar and wash them off, mash them up with a fork and add to the jar.
• The apples can be green or red, peel and slice, place in a pot and cover with cider vinegar. Add onion, sliced, cloves, turmeric,nutmeg, allspice, and powdered coffee. Bring to a boil and and slowly boil for 2 hours. As the water in the vinegar evaporates add half water and half vinegar to replace it. Stir frequently as apples burn easily and will stick to the bottom,.
• Remove and run through a food mill and add 8 cups of the puree to the jar.
• Add the red pepper, corn syrup,salt,mustard and sugar.
• Fill the balence of the jar with cider vinegar, shake up well and lit sit for 24 hours.