I think that word should be 'roux'....fat and flour mixture. Not rue, which is an herb or means to be sorry for.

Here is my recipe for Worch. Sauce:

Worcestershire Sauce

1 med. onion, chopped
3 Tablespoons (almost 4 oz.) whole mustard seed
1/2 teaspoon (not very much) crushed red pepper (hot)
2 cloves garlic, crushed or minced
1/2 teaspoon minced fresh ginger
1" ( 2.5 cm) cinnamon bark
1 teaspoon whole cloves
1/2 teaspoon whole cardamom, or 2 pinches of ground
Simmer the above in:
2 cups (16 oz) vinegar, 4 oz dark molasses, 4 oz tamarind paste OR lemon juice and 4 oz soy sauce. Simmer for about 10 minutes. Add:
3 Tablespoons salt
1/2 teaspoon curry powder
1 anchovy, mashed or 1 Tablespoon anchovy paste
4 oz water
(Original recipe says to put all the spices in a squeeze bag, but I don't bother)
Simmer all about 30 minutes. Then add 4 oz of carmelized granulated sugar.

To carmelize sugar: Measure sugar into small HEAVY (cast iron) sauce pan. Set heat at med. high. Sugar will soon start to melt......stir and shake until all the sugar is melted and ALMOST burnt. Remove from heat immediately!! It will burn in a flash!

Add the carmelized sugar to the soy/spice mix. Stand back as you pour--it will steam and foam up.

Let cool and pour all into a large jar. Date it. Shake daily for 2 weeks. Strain out the large stuff. Bottle and store in fridge. Keeps forever. Makes about 32 oz.