Worcestershire sauce 1800s were found dumped in a skip in 2009 by company accountant Brian Keogh. The documents are to be placed on display at the Worcester City Art Gallery & Museum. Anchovies in many Worcestershire sauces is a concern to people allergic to fish, vegans, other vegetarians and others who avoid eating fish. The "Codex Alimentarius" recommends that prepared food containing Worcestershire sauce with anchovies include a label warning of fish content although this is not required in most jurisdictions. The US Department of Agriculture has forced the recall of some products with undeclared Worcestershire sauce. Several brands sell anchovy-free varieties
Chaudfroid sauce Madeira wine, which is cooked and reduced to a sauce consistency. Some simpler preparations of chaudfroid sauce omit the use of meat, and these can be prepared as a brown sauce, a white sauce and as a red sauce using tomato purée. A simpler preparation of chaudfroid sauce without the use of meat can be made by using espagnole sauce, adding ingredients such as aspic jelly, gelatin, cream and sherry to it, and cooking the mixture. Another simpler preparation technique that lacks meat involves the use of allemande sauce or velouté sauce and other ingredients. A sweet version of chaudfroid