A1-Sauce

Yield: 1 Servings
1/2 c dark molasses
2 green onions -- chop
3 T coarse salt (kosher)
3 T dry mustard
1 t paprika
1/4 t cayene
1 clove garlic -- crush or
1 t garlic powder
1 anchovy fillet,chop -- or
1 T anchovey paste
6 T fresh taramind -- or
1 T taramind extract
1 t pepper
1/2 t fenugreek
1/2 t powdered ginger
1/2 t cinnamon,Ground
1 t powdered cloves
1/2 t caradamen seeds
3 dr tabasco
6 oz rhine wine
2 oz rose wine
1 pt white vinegar
1 T kitchen bouquet
1 T 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.