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| 1 | Bottle (14-oz) ketchup |
| 1 | Bottle (11-oz) A-1 sauce |
| 1 | Bottle (10-oz) Worcestershire sauce |
| 1 | Bottle (12-oz) chili sauce |
| 1 | Jar (17-oz) good chutney |
| 1/2 | Bottle Tabasco or red hot sauce; to taste (optional) |
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Mix all together. Chop up large pieces of chutney (use blender or food processor). Taste until right. Serve with beef tenderloin, steak or ham. This recipe originated at the Pendennis Club in Louisville, Kentucky. Henry Bain was the man who put it together. The sauce is also good on Kentucky bibb lettuce when thinned with oil and vinegar. Yield: 6 to 7 cups.
Helene Zukof (Mrs. Wally)
Louisville, Ky
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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