INGREDIENTS

INSTRUCTIONS

Note: The person that requested this receipe wanted one that called for
bourbon, I could not find one, but do not see why bourbon could not be
added.
1.Mix together and add the hot sauce according to taste. It takes more than
you think. 2.If the chutney comes with large pieces of mangoes or other
chutney fruit in it, chop finely. 3.Chopped watercress may be added as you
like.
The sauce will keep indefinitely refrigerated, and it has many uses. Any
left may be used for French fried potatoes. Thinned with oil and herb
vinegar, it snuggles up to Bibb lettuce.
NOTES : Source: From the cookbook Best of the Best from Kentucky - Henry
Bain went to work for the Pendennis Club in 1881, and he was head waiter
when he created his famous sauce. Cissy Gregg printed this recipe in 1962,
calling it a "modified" version "because we never make it twice the same
way. It will be good with either Mater Pig or Ribs or Beef." This
particular version of the sauce, she wrote, came "from another well-known
and popular Louisville waiter, Livingston Whaley."
Recipe by: Best of the Best from Kentucky
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Sharon L. Nardo"
<snardo@Onramp.NET> on Mar 06, 1997.

A Message from our Provider:

“Jesus: Never-ending fulfillment”