INGREDIENTS.--1/4 lb. of scraped horseradish, 1 oz. of minced shalot, 1 drachm of cayenne, 1 quart of vinegar.
Mode.--Put all the ingredients into a bottle, which shake well every day for a fortnight. When it is thoroughly steeped, strain and bottle, and it will be fit for use immediately. This will be found an agreeable relish to cold beef, &c.
Seasonable.--This vinegar should be made either in October or November, as horseradish is then in its highest perfection.
Mode.--Put all the ingredients into a bottle, which shake well every day for a fortnight. When it is thoroughly steeped, strain and bottle, and it will be fit for use immediately. This will be found an agreeable relish to cold beef, &c.
Seasonable.--This vinegar should be made either in October or November, as horseradish is then in its highest perfection.
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