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+---- Thread: Worcestershire Sauce = Garum ??? (/showthread.php?tid=3152)
Re: Worcestershire Sauce = Garum ??? - satsobek - 05-31-2007
That's true, and the point. The most British people in the 18th and 19th century had no durned idea what real Indian curry and seasoning was like, since they'd never been to India before (that was only a small part of the population). So they had to rely on second-hand accounts and the fact that they lacked a lot of the ingredients that were really used... so they often made stuff that they THOUGHT was right. We are spoiled now because of all the good Indian food that started to appear in the late 20th century.
Worcester sauce = garum - Paullus Scipio - 05-31-2007
O.K.......you have a point... your theory is plausible ( just !! )
I am not entirely persuaded, though.....
Re: Worcestershire Sauce = Garum ??? - Tarbicus - 05-31-2007
http://www.foodhistory.com/foodnotes/le ... rshire/01/
Imitation Worcestershire Sauce
* 3 teaspoonfuls cayenne pepper.
* 2 tablespoonfuls walnut or tomato catsup (strained through muslin).
* 3 shallots minced fine.
* 3 anchovies chopped into bits.
* 1 quart of vinegar.
* Half-teaspoonful powdered cloves.
Mix and rub through a sieve. Put in a stone jar, set in a pot of boiling water, and heat until the liquid is so hot you can not bear your finger in it. Strain, and let it stand in the jar, closely covered, two days, then bottle for use.
"Davidson has noted that an "authentic" garum was advertised in a 19th-century British cookery book, The Household Manager (1868), though the lack of any later references elsewhere suggests the venture was not a great success. Some kindred products survive in the Mediterranean, for instance, peï salat."
http://everything2.com/index.pl?node_id=244808
The stuff not selling probably means it was the real deal. :wink:
Worcester sauce = garum - Paullus Scipio - 06-02-2007
O.K. - since Tarbicus is brave enough to publish a recipe for "Wooster -shire" sauce, I shall do likewise !
Here is a version of Garum/ liquamen described as "fish pickle", and without the fermentation(from the book I mentioned earlier ) :-
3 ounces , drained and washed canned tuna OR salmon OR unsalted sardines OR unsalted anchovies
1 Tablespoon vinegar
2 teaspoons white wine
1/2 teaspoon mustard seed
1/2 teaspoon oregano
1/2 teaspoon lovage OR celery seed
1 Tablespoon olive oil
1/2 teaspoon honey
pinch fresh Basil
1/4 teaspoon thyme
1 mint leaf, chopped
Mix in a bowl, thoroughly combining all ingredients - allow to stand for an hour or two to blend flavours - may be stored in a sealed jar for up to 2 weeks in fridge.
To my mind, while this produces a reasonable seasoning/relish, because it's not fermented it does not reproduce the characteristics of Garum - if using where garum is called for as an ingredient I would stick with an Asian fish sauce.
BTW Christy, I see from earlier in the thread that "worcester shire sauce" pre-dates Lea and Perrins......... origin urban myth therefore ?
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Re: Worcestershire Sauce = Garum ??? - Lochinvar - 09-03-2007
Has anyone considered an anchovy paste available in the UK: Patum Pepperium (known as, wait for it...'Gentleman's Relish')?
It is of a thicker consistency than Worcester Sauce, and definitely fishier, but quite good once you have acquired the taste.
Re: Worcestershire Sauce = Garum ??? - Tarbicus - 09-03-2007
And some Google links for Patum Pepperium and Patum Peperium (there seem to be two spellings):
http://www.google.co.uk/search?hl=en&q= ... CcountryGB
http://www.google.co.uk/search?hl=en&q= ... CcountryGB
Yum. Must try, nice one.
Re: Worcestershire Sauce = Garum ??? - Lochinvar - 09-03-2007
Dear Jim,
I think your spelling 'Peperium' may be more accurate (I was away from my larder).
Also, my spelling of 'available' wasn't that hot either (I shall edit it now).
Mea culpa!!
If you haven't tried it before, apply a small quantity to hot buttered toast.
Re: Worcestershire Sauce = Garum ??? - Tarbicus - 09-03-2007
Quote:Dear Jim,Ewan, no problemo with the spelling - there definitely seem to be two!
I think your spelling 'Peperium' may be more accurate (I was away from my larder).
Also, my spelling of 'available' wasn't that hot either (I shall edit it now).
Mea culpa!!
If you haven't tried it before, apply a small quantity to hot buttered toast.
There's a fantastic recipe on one of the Google links for Patum Peperium with chopped eggs and toast
http://www.breakfastandbrunch.com/recipes2.php?rcpid=81
Interesting it should have a latin name as well.
Re: Worcestershire Sauce = Garum ??? - Lochinvar - 09-03-2007
Dear Jim,
Forget the Patum! I'm more impressed by your idea of a good take-way. Even better if you buy enough for sufficient left-overs to construct a 'breakfast of champions'!! :lol: