Some recipes that use Lea and Perrins Worcestershire sauce include barbecued mini meatballs and a Bloody Mary. To make the mini meatballs, first preheat the oven to 400 degrees Fahrenheit. Combine 1/4 cup of Worcestershire sauce and 2/3 cup of Jack Daniels Honey Smokehouse barbecue sauce.
In a separate mixing bowl, combine 1/3 of the barbecue and Worcestershire sauce mixture with 1/2 cup of minced onion and 1 lightly beaten egg. Mix these ingredients together with 1 pound of ground beef, 1/3 cup of fresh breadcrumbs, and salt and pepper to your liking.
Form the meat mixture into small balls about the size of olives, and arrange them on a greased baking pan. Bake them in the oven for about six to seven minutes, and then brush them with 1/4 cup of the barbecue mixture. Turn the meatballs, and then continue to bake them until they are cooked through, approximately five minutes.
On the stovetop, combine 1/2 cup of sour cream with the remaining barbecue sauce mixture. Bring it to a simmer, and cook it for two to three minutes. Serve the sauce over the cooked meatballs or in a separate dish for dipping.
To make a Bloody Mary, pour 4 ounces of tomato juice, 2 ounces of vodkas and 1 tablespoon of lemon juice into a cocktail shaker. Add 1/2 teaspoon of Worcestershire sauce, 1/4 teaspoon of hot sauce and 1 dash of celery salt. Shake the ingredients to combine, and pour the drink through the strainer into a highball glass with 1 cup of crushed or cubed ice. Garnish the drink with lime, celery and olives.