This was originally invented by one Henry Bain, a waiter at the Pendennis Club in Kentucky, in the late 1800s. It can be used at the table to enhance the flavor of pork roast or any other meat for that matter. This version of the recipe has been updated to utilize modern ingredients.

Ingredients

chili sauce↗12 ounces
catsup↗14 ounces
A.1. Original Sauce11 ounces
Worcestershire sauce↗10 ounces
commercial chutney17 ounces
Tabasco sauce↗1⁄2 teaspoon
straight Kentucky Bourbon↗2 ounces
fresh watercress↗1 cup
finely chopped

Step-by-step instructions

1
Puree the chutney in a food processor.
2
Pour the chutney into a large mixing bowl and blend in all other ingredients with a whisk.
3
Refrigerate for at least 8 hours before serving to allow the flavors to meld.
4
Note: Lea and Perrins' Steak sauce also works well in this recipe.
5
This sauce will keep for a long time if refrigerated.

Source: food.com

Original recipe ↗

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