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A bottled relish introduced in the late 18th century, and becoming very popular in the mid-nineteenth (a rival to Worcestershire sauce), and still available today.
It was influenced by sauces made by many families in, and on their return, from India. It was made by an innkeeper named Peter Harvey, whose sister made Lazenby"s Anchovy Essence - both were originally retailed by her husband Mr. Lazenby, a London grocer. Ingredients include the likes of anchovies, walnut pickle, soy sauce and shallots, cayenne, garlic and vinegar. See 'Lazenbys Anchovy Essence'; 'Worcestershire sauce'
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