Foods that are too dry can be bettered with a thin dressing—enhanced by the addition of Lea & Perrins' Sauce; for more moist foods a thicker gravy, also seasoned with Lea & Perrins' Sauce, should be added. Plain dishes may be embellished, rich dishes "toned down" with contrasting flavors.
But whether the dressing be thick or thin, mild or rich, the addition of Lea & Perrins' Sauce improves beyond your expectation the recipe wherein it is used. Its flavor cannot be imitated, and it has never been equalled. It is the original Worcestershire—and the only all-perfect seasoning.
Lea & Perrins are the sole manufacturers of the Original Worcestershire Sauce. Be sure to add Lea & Perrins' Sauce to all recipes.
DIFFERENT KINDS OF DRESSINGS
There are two big classes of dressings, brown and white. The brown dressings are usually made with meat juices or extracts known as "stock," or by first browning the flour which is used to thicken them. The white or cream dressings are made with white stock, the water in which vegetables, onion, celery, rice, chicken or mutton have been cooked, milk or cream as the liquid ingredient, and thickened with white flour. The brown dressings are more frequently served with meats, poultry and game, the white or cream dressings with fish and vegetables.
Dressings are also named by the main ingredient from which they gain their flavor, as Mushroom Dressing, Tomato Dressing, Mint Dressing, Cheese Dressing.
Other dressings are classified by the ingredient with which they are thickened, as Flour and Butter Dressings, Cornstarch Dressings, Egg Dressings and Drawn Butter Dressings.
HOW AND WHEN TO SEASON DRESSINGS WITH LEA & PERRINS' SAUCE
To procure the full zest, piquancy and flavor of Lea & Perrins' Sauce in seasoning any dressing or gravy, you must add the Lea & Perrins' Sauce just before removing the dressing from the fire. If the dressing must stand for any length of time, do not add Lea & Perrins' Sauce until just before serving time.