Lea & Perrins The Original Worcestershire Sauce - 10 oz

• The Burger Booster !!
• Since 1835, LEA & PERRINS has been the only truly authentic brand of Worcestershire Sauce.
• Excellent on Steaks and Nothing Better for a Bloody Mary !!

The One and Only Worcestershire Sauce Used by My Family for Generations:
When I grew up in south Mississippi, we did not have all the seasonings I use now that I have become a Louisiana spice mouth. We simply had the basics -- salt, pepper, a little sugar, vanilla, nutmeg, lemon juice, garlic, ketchup, mustard, homemade pepper sauce, and Lea & Perrins®. For us bought sauce in a bottle was only Lea & Perrins®. Nothing else could be substituted. Less expensive brands never tasted quite right to us. We lovingly placed that bottle with its brown paper cover on the cabinet shelf. I suppose it would have been fine to remove the paper, but with reverence we kept our "wooster" covered. On the special occasions when we ate grilled steak, we thought there was only one steak sauce - Lea & Perrins®. I have no reason to promote this product. My comments are not in any way solicited. I simply want to tell you what tastes good. When I married at a young age, my mother-in-law, Mary, led me into a new adventure of cooking and tasting the wonderful flavors of food. She cooked the best okra and tomatoes in the world. Like my family, she could use only one brand of Worcestershire sauce. Mom's Okra And Tomatoes 2 medium onions Some olive oil 16 ounces frozen sliced okra 2 small cans or 1 large can tomatoes 2-3 teaspoons Lea & Perrins® Worchestershire sauce 3/4 cup Heinz® ketchup 1 teaspoon sugar or equivalent amount of sugar substitute 2 teaspoons vinegar Seasoned salt Black pepper Crushed red pepper Chop the onions into big chunks. Sauté them in a little olive oil. If the tomatoes are whole, slice them. Add the tomatoes, okra, Worcestershire sauce, ketchup, sugar, and vinegar to the onions and olive oil. Bring the mix to a boil and season to taste with seasoned salt, black pepper, and crushed red pepper. Don't add extra sugar, which would ruin the taste; do add extra ketchup if you need it. Simmer the mixture until the okra is cooked enough. It should be firm, not mushy. Check the seasoning and add more as needed, but don't get started eating it. You won't have enough to serve. NOTE: This recipe is copied from my cookbook, Flavored with Love: Mary Lou's Family and Friends Can Cook

Signals Whiffle Ball Games Are Over and Dinner Begins:
My name never carried well across the neighborhood to the yard where I most often struck out at the plate. Sound, as is the case with many a young boy, was only one way to call me. Misty evenings, just as the sun committed to drop westward, an hour after my father would drive up in his Buick Special, I smelled Worcestershire sauce from our charcoal Webber. This meant the Whiffle ball game ended, and, win or lose, I had a different plate to step up to. The scent created a state of emergency. Bats, balls, and, if we used any, bases were gathered by their respective owners, and we all ran home like lovers impassioned in lustful want. His recipe for steak was simple. Get it from Jerry, a butcher he knew for years, dazzle it with ground pepper and the smallest sprinkle of Lea & Perrins Worcestershire sauce. Like smoke signals, the air became the messenger, or, for me, a siren seducing me homeward. No other sauce would do. His reasons had no merit for me at six years old, but I never had cause to question. Such as it will be for you. Big bottles of Worcestershire sauce will be what you need, but a small bottle will be inspiration enough. --Brockeim