Bottled in England, this sauce was imported to the US via Boston. It was used in recipes in the same context as Worcestershire sauce. While the company producing it went out of business, because of its previously ubiquitous status in the late 19th century US its bottles are still considered collectable, today.
From an article in Donahoe's Magazine, January 1878:
This celebrated sauce, which has been advertised in our MAGAZINE for some time, is manufactured by Mr. William Halford, who was born in Leicester, the borough town of Leicestershire, England. In 1857 he came to Nova Scotia as Comptroller of the household of His Excellency the Earl of Mulgrave, now Marquis of Normandy, who was commissioned by the Queen Lieutenant Governor of that Province. The Earl had a recipe for a table-relish. The recipe was that of the far-famed “ Raby Hunt Sauce," which the duke of Cleveland (a distant relative of our president), at Raby Castle, the duke’s county seat, on occasion of the “meets " or assemblages of huntsmen and hounds (frequent during the season), caused to be used as a delicacy. To the earl of Mulgrave, now, by his father's death, Marquis of Normandy, the duke of Cleveland gave the recipe, and he, previous to leaving Nova Scotia for England to take his father‘s seat in the House of Lords, gave it to Mr. Halford. These explanations relative to the origin of the Halford Leicestershire Table Sauce are given to distinguish it from the many worthless articles vended, purporting to be relishes or sauces once owned or patronized by English noblemen. Mr. H. has always maintained that what is sauce for the goose is good for the gander.
This page is based on a Wikipedia article written by contributors (read/edit). Text is available under the CC BY-SA 4.0 license; additional terms may apply. Images, videos and audio are available under their respective licenses.