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
Worcestershire sauce since 1875 but relocated to Australia in the 1950s French's worcestershire sauce Introduced in 1941 Heinz Worcestershire Sauce Worcestershire sauce Worcestershire sauce () is a fermented liquid condiment of complex mixture originally created in the town of Worcester in Worcestershire, England in the first half of the 19th century. The creators were the chemists John Wheeley Lea and William Henry Perrins, both known as "William Marshall", who went on to form the company Lea & Perrins. Worcestershire sauce legally has been considered a generic term since 1876 when the High Court of the United Kingdom ruled that Lea & Perrins