Worcestershire sauce

Worcestershire sauce is thought to have been formulated and introduced in the 1830s by Lea & Perrins, using ingredients from various parts of the British Empire. Because it contains anchovies, it has sometimes been used as a substitute for liquamen, AKA garum, an ancient Roman sauce that was probably more like Asian fish sauces. It is made from a modern recipe and is unlikely to contribute to the authenticity of any dish.