A1-SAUCE

1/2 C Dark Molasses
2 Green onions -- chop
3 Tbsp Coarse salt (kosher)
3 Tbsp Dry mustard
1 Tsp Paprika
1/4 Tsp Cayene
1 Clove garlic -- crush or
1 Tsp Garlic powder
1 Anchovy fillet; chop -- or
1 tbsp Anchovey paste
6 tbsp Fresh taramind -- or
1 tbsp Taramind extract
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered ginger
1/2 tsp Ground cinnamon
1 tsp Powdered cloves
1/2 tsp Caradamen seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder

Put all spices (except last 6 ingr.) through blender till fine powder.Place over low heat with half vinegar and simmer 1 hr; adding rest ofvinegar alittle at a time as mixture is reduced in bulk. Stir intabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove fromheat. Pour into crock or tuperware container (2qt) Let stand covered for1 week. Then strain thru cheese- cloth, six times.bottle and cap tightly. Keep refrigerated indefinely.Freeze to keep for years.