Sauce for thought

Country Life Every Week - - In The Garden -

Lea & Per­rins

❍ The le­gend goes that a Lord Sandys re­turned from In­dia with a recipe for a sauce con­tain­ing vine­gar, mo­lasses, ta­marind, gar­lic, sugar and salt. He took it to his lo­cal chemist, owned by a Mr Lea and a Mr Per­rin, to make a batch. This they did, but the end re­sult was foul, so they bid their adieus, put the sauce to one side and went their sep­a­rate ways.

A few months later, some­one (Lea or Per­rin) hap­pened across the now aged sauce, took a sip, and cried hoorah. They bought the recipe and, in 1838, the first bot­tle was sold to the public. There is much de­bate as to who ex­actly the no­ble­man was, but all that re­ally mat­ters is that won­der­ful end re­sult—pure pi­quant joy.

❍ the owner, and douses it with his own sauce. ‘Well, sir, what fine rel­ish is that?’ asks Har­vey. ‘Well, my good man, it’s from my mother’s recipe. Do keep it and save some for my re­turn.’

It was such a hit with the pun­ters that, by the time Combers re­turned, it was fin­ished. ‘Hey ho,’ said the good Cap­tain. ‘Here’s my mother’s recipe.’ Har­vey be­gan to pro­duce it com­mer­cially and sold to the shops as Har­vey’s Sauce. He made huge amounts of cash and even­tu­ally re­turned a rich man, hav­ing sold the recipe for an an­nu­ity of £500 per an­num. The Cap­tain, I pre­sume, car­ried on hunt­ing.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.