A1-Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

• 
  

• 1/2 C Dark Molasses
• 2 Green onions -- chop
• 3 Tbsp Coarse salt (kosher)
• 3 Tbsp Dry mustard
• 1 Tsp Paprika
• 1/4 Tsp Cayene
• 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 all spices (except last 6 ingr.) through blender till 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 indefinely.
Freeze to keep for years.