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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Barbecue Sauce for Meats Recipe

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This recipe for Barbecue Sauce for Meats is from The Laura Lou Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. vinegar
2 T. minced onion
2 T. Worcestershire sauce
1 tsp. dry mustard
1/4 c. minced celery
1 T. sugar
1/2 c. catsup (ketchup)
1 tsp. salt
1/2 tsp. Tabasco
Directions:
Directions:
Combine all ingredients and simmer for 10 min.

Brush over spareribs or other meat.s
Personal Notes:
Personal Notes:
Catsup vs Ketchup:
(Catsup is a term used in Laura Lou's time)

Origin of Word
Both words are derived from the Chinese ke-tsiap, a pickled fish sauce. It made its way to Malaysia where it became kechap and ketjap in Indonesia. Catsup and katchup are acceptable spellings used interchangeably with ketchup, however, ketchup is the way it is popularly used today. "Catsup", which dates to the same time, may well be a different Romanization of the same word, trying to come closer to a sound that doesn't really exist in English.

In the 1800s, "ketchup" was most common in Britain and "catsup" was most common in the US for reasons unknown. The two words never really canceled each other out because in their formative years, there weren't spelling dictionaries choosing a "correct" version of words. (Many Americans pronounced "catsup" the same as "ketchup" in any case.) Today, "ketchup" is the dominant term in both countries.

 

 

 

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