Worcestershire Sauce is actually an Indian recipe from the Days when India was occupied by Great Britain. It was a sauce used as a condiment, and a particular British politician loved it. He brought the recipe back to England and asked that it be reproduced by one of his freinds. From there, it was made, and the maker found it to be a particularly nasty concoction. It was left in the, I believe, oak barrel in which it was made, and moved to the cellar. It was forgotton about. Two years later, the barrel was re-discovered and the curious maker lifted the lid and tasted the sauce. It tasted wonderful. The recipe was again found and more was made.
I know that the gist of what I posted is correct from research, but as I haven't taken the time to look up that research, I'm posting from a somewhat less-than-perfect memory. I do know that Lee & Perrins is the original, and in my opinion, best tasting Worcestershire sauce. I love the sauce and use it primarily with meats. It's primary purpose is as a versatile additive to other foods. It is not simply a meat sauce, but rather a seasoning to be used with meats, veggies, and to be used with ohter ingrediants to make sauces, dressings, etc. It is kind of like Maggi, or soy sauce in its uses.
Seeeeeya; Godoweed of the North