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Though a fermented anchovy sauce called garum was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, "Worcester sauce" is one of the many legacies of BritishGreat Britain (often abbreviated as Britain is an island lying off the western coast of Europe, comprising the main territory of the United Kingdom. Great Britain is also used as a political term describing the combination of England, Scotland, and Wales, contact with IndiaThe Republic of India is a large multicultural country in South Asia, with a population of over one billion. The Indian economy is the fourth largest in the world, in terms of purchasing power parity, and is the world's second-fastest growing economy.. While some sources trace comparable fermented anchovy sauces in EuropeFor the band of the same name, see Europe (band . Europe is a continent forming the westermost part of the Eurasian supercontinent. Europe is bounded to the north by the Arctic Ocean, to the west by the Atlantic Ocean, to the south by the Mediterranean Se to the 17th century, this one became popular in the 1830s.
Though the widely-reported legend has it that "Lord Marcus Sandys, ex-Governor of Bengal" (a figure unknown to history outside this tale) encountered it while in India in the 1830s, missed it on his return, and commissioned the local apothecaries to recreate it, a privately published history of the Lea & Perrin's firm by a former employee, records that "No Lord Sandys was ever governor of Bengal, or as far as any records show, ever in India."
The Lord in question, whose identity was being discreetly veiled by Messrs. Lea and Perrins (who used to aver on the bottle's paper wrapping that the recipe came "from the recipe of a nobleman in the country") was Arthur Moyses William Sandys, 2nd Baron Sandys (1792-1860) of Ombersley Court, Worcestershire, Lieutenant-General and politician, a member of the house of Commons at the time of the legend, whose given name is being confused in the tale with that of his heir, Arthur Marcus Cecil Sandys, 3rd Baron Sandys (1798-1863), who didn't succeed to the title, however, until 1860. The barony in the Sandys family (pronounced "Sands") was revived in 1802 for the 2nd baron's mother, Mary Sandys Hill, so at the date of the legend, "Lord" Sandys was actually a Lady. No identifiable reference to her could possibly appear on a commercial bottled sauce without a serious breach of decorum. It is likely her heir who agreed to sell the recipe.
To abandon the unrevised legend and substitute a more accurate version that was published by Thomas Smith, Successful Advertising, (7th edition, 1885):
we quote the following history of the well-known Worcester Sauce, as given in the World. The label shows it is prepared "from the recipe of a nobleman in the country." The nobleman is Lord Sandys. Many years ago, Mrs. Grey, author of The Gambler's Wife and other novels, was on a visit at Ombersley Court, when Lady Sandys chanced to remark that she wished she could get some very good curry-powder, which elicited from Mrs. Grey that she had in her desk an excellent recipe, which her uncle, Sir Charles, Chief Justice of India, had brought thence, and given her. Lady Sandys said that there were some clever chemists in Worcester, who perhaps might be be able to make up the powder. Messrs. Lea and Perrins looked at the recipe, doubted if they could procure all the ingredients, but said they would do their best, and in due time forwarded a packet of the powder. Subsequently the happy thought struck someone in the business that the powder might, in solution, make a good sauce. The profits now amount to thousands of pounds a year. (Mrs E. C. Grey's most popular novel, The Gambler's Wife published in 1845—and attributed to Poe in America—still had enough contemporary appeal to be reprinted in 1875.)
Upon completing the necessary steps, however, the resulting product was found to be so strong that it was considered inedible, and a barrel of the stuff was exiled to the basement of Lea & Perrins' premises. Looking to make space in the storage area a few years later, the chemists decided to try it once again (possibly to see if it was as bad as they remembered), only to discover that the sauce had fermented and mellowed and was now quite palatable. In 1838, the first bottles of "Lea & Perrins Worcestershire Sauce" were released to the general public. It was a considerable success, and both the condiment and Lea & Perrins are going concerns to this day.