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Tastes like A1-Sauce






1/2 C Dark Molasses
2 Green onions -- chopped
3 Tbsp Coarse sea salt (kosher or pickling)
3 Tbsp Dry mustard
1 Tsp Paprika
1/4 Tsp Cayenne
1 Clove garlic -- crush or 1 Tsp Garlic powder
1 Anchovy fillet; chop -- or 1 tbsp Anchovey paste
6 tbsp Fresh taramind -- or 1 tbsp Taramind extract
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered ginger
1/2 tsp Ground cinnamon
1 tsp Powdered cloves
1/2 tsp Caradamen seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder


Put spices (except last 6 ingr.) through the blender till its fine powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of vinegar alittle at a time as mixture is reduced in bulk.
Stir in tabasco, wines, kitchen bouquet.
Cook 3 min to dissolve.
Remove from heat.
Pour into crock or tuperware container (2qt)
Let stand covered for 1 week.
Then strain thru cheese- cloth, six times. bottle and cap tightly.

Keep refrigerated.

Freeze to keep for years.



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