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Brown Sauce A cold table pouring sauce of fruits, almost always including tamarinds, finely pureed with spices in malt vinegar, sold under various proprietary brands. Served with any meal, brown sauce is the last everyday remnant of the fruit-and-spice sauces which were so prized from ancient times.  The most famous brown sauce brand was developed by a Nottingham grocer Frederick Gibson Garton in 1896, claiming to have taken its name 'HP' from the Houses of Parliament, where it was alleged to be popular. However, an alternative story suggests that the HP was one Harry Palmer, inventor of "Harry Palmer's Famous Epsom Sauce" the receipt for which he was forced to sell to Garton to cover gambling debts. In 1903 Garton sold the receipt and brand name for £150 to Edwin Moore of the Midlands Vinegar Company, which eventually became HP Foods. The company was later sold to Danone and in 2005 to Heinz who closed the Aston, Birmingham plant to manufacture HP sauce in Elst in the Netherlands. This led the Labour MP Khalid Mahmood to brandish a bottle of HP Sauce during Prime Minister's Questions in the House of Commons in protest. He also made reference to the sauce's popularity with the former Prime Minister Harold Wilson during whose time HP came to be known as 'Wilson's Gravy'. A passable version can be made from 2lb apples, 1lb prunes, 1lb tamarinds cooked with ginger, nutmeg, allspice, Cayenne pepper and pureed with 1lb of sugar, 3pints malt vinegar and Worcestershire sauce. |
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