Take a humorous look at a 50s promotional cookbook from a Worcestershire Sauce company, called 100 Ways to Be Original in All Your Cooking"... where every one of those 100 ways involves-- surprise!-- Worcestershire Sauce. These "creative" items include the "Meatloaf Train", "Hot Dog Crown," and other culinary catastrophes. It's a trip back in time

Why white sugar, Worcestershire sauce, and all sorts of beer and wine are NOT vegetarian. And this is the last day to enter the contest to WIN a box bulging with FREE health food store products.

Senator William Proxmire ridiculed the Army yesterday for spending $6,@000 on 17 pages of instructions on buying Worcestershire sauce.''That's right: 17 eye-glazing pages of single-spaced type on how to buy a 15-ounce bottle of Worcestershire sauce that retails for about $1.50,'' the Wisconsin Democrat said.

Worcestershire sauce (UK IPA: /ˈwʊstəʃə(r)/, USA IPA: /ˈwʊstəʃɪə(r)/) is a widely used fermented liquid condiment first made at 68 Broad Street, Worcester by Messers Lea & Perrins at some point in the 1830s. It was made commercially in 1837, and remains the only Worcestershire Sauce to still be made in the county. In 1930 the business was sold to HP Foods and was subsequently acquired by the HJ Heinz company when they acquired that business from Groupe Danone in 2005.The product is made and bottled in the Midlands Road factory in Worcester, which has been the home of Lea & Perrins since 16th October 1897.Originally manufactured by Lea & Perrins., in Midland Road, Worcester, England. The H. J. Heinz Company, who now manufactures "Lea & Perrins Worcestershire Sauce", lists the following ingredients on the label: malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spices (including cloves), and flavouring. It is a flavouring used in many dishes, both cooked and uncooked, and particularly with beef. It is an important ingredient in Caesar salad and in a Bloody Mary. Lea & Perrins supplies it in concentrate form to be bottled abroad.Worcestershire sauce is generically referred to as Worcester sauce (IPA: /ˈwʊstə(ɹ)/), or simply as Wooster sauce.Though a fermented fish sauce called garum was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, "Worcestershire sauce" is one of the many legacies of British contact with India. While some sources trace comparable fermented anchovy sauces in Europe to the 17th century, this one became popular in the 1830s.