Features of "A-1 Sauce"

Ingredients for "A-1 Sauce"
(Click here for measurement conversion)

1/2 cup dark molasses
2 x green onions chopped
3 tbl coarse salt (kosher)
3 tbl dry mustard
1 tsp paprika
1/4 tsp cayene
1 x garlic clove crushed
(or 1 tspn garlic powder)
1 x anchovy fillet chopped
(or 1 tbspn anchovey paste)
6 tbl fresh taramind
(or 1 tbspn taramind extract)
1 tsp freshly-ground black pepper
1/2 tsp fenugreek
1/2 tsp powdered ginger
1/2 tsp powdered cloves
1/2 tsp caradamen seeds
3 dsh tabasco
6 oz Rhine wine
2 oz rose wine
1 pt white vinegar
1 tbl Kitchen Bouquet
1 tbl Postum powder

Method of cooking "A-1 Sauce"

Put all spices (except last 6 ingredients) through blender till fine powder. Place over low heat with half vinegar and simmer 1 hour; adding rest of vinegar a little at a time as mixture is reduced in bulk. Stir in tabasco, wines, kitchen bouquet. Cook 3 minutes to dissolve. Remove from heat. Pour into crock or tuperware container (2-quart). 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.