Worcestershire sauce encyclopaedist Pliny the Elder writes in his "Historia Naturalis" and the fourth/fifth-century Roman culinary text Apicius includes garum in its recipes. The use of similar fermented anchovy sauces in Europe can be traced back to the 17th century. The Lea & Perrins brand was commercialised in 1837 and has continued to be the leading global brand of Worcestershire sauce. The origin of the Lea & Perrins recipe is unclear. The packaging originally stated that the sauce came "from the recipe of a nobleman in the county". The company has also claimed that "Lord Marcus Sandys, ex-Governor of Bengal" encountered it
Soy sauce the acid-hydrolyzed vegetable protein variety. In Indonesia, soy sauce is known as "kecap" (old spelling: "ketjap"), which is a catch-all term for fermented sauces, and cognate to the English word "ketchup". The most popular type of soy sauce in Indonesian cuisine is "kecap manis" or sweet soy sauce. The term "kecap" is also used to describe other non soy-based sauces, such as "kecap ikan" (fish sauce) and "kecap Inggris" (worcestershire sauce; lit. "English sauce", due to worchestershire sauce originating in England). Three common varieties of soy-based "kecap" exist in Indonesian cuisine, used either as ingredients or condiments: "Shōyu" is traditionally