Showing posts with label Vinegar. Show all posts
Showing posts with label Vinegar. Show all posts

MINT VINEGAR

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--Vinegar, mint.

Mode.--Procure some nice fresh mint, pick the leaves from the stalks, and fill a bottle or jar with them. Add vinegar to them until the bottle is full; cover closely to exclude the air, and let it infuse for a fortnight. Then strain the liquor, and put it into small bottles for use, of which the corks should be sealed.

Seasonable.--This should be made in June, July, or August.

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HORSERADISH VINEGAR

Author: Top of the Rock Astronaut / Labels: ,

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.

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CUCUMBER VINEGAR (a very nice Addition to Salads)

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--10 large cucumbers, or 12 smaller ones, 1 quart of vinegar, 2 onions, 2 shalots, 1 tablespoonful of salt, 2 tablespoonfuls of pepper, 1/4 teaspoonful of cayenne.

Mode.--Pare and slice the cucumbers, put them in a stone jar or wide-mouthed bottle, with the vinegar; slice the onions and shalots, and add them, with all the other ingredients, to the cucumbers. Let it stand 4 or 5 days, boil it all up, and when cold, strain the liquor through a piece of muslin, and store it away in small bottles well sealed. This vinegar is a very nice addition to gravies, hashes, &e., as well as a great improvement to salads, or to eat with cold meat.

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CHILI VINEGAR (to serve with fish)

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--50 fresh red English chilies, 1 pint of vinegar.

Mode.--Pound or cut the chilies in half, and infuse them in the vinegar for a fortnight, when it will be fit for use. This will be found an agreeable relish to fish, as many people cannot eat it without the addition of an acid and cayenne pepper.

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CELERY VINEGAR

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--1/4 oz. of celery-seed, 1 pint of vinegar.

Mode.--Crush the seed by pounding it in a mortar; boil the vinegar, and when cold, pour it to the seed; let it infuse for a fortnight, when strain and bottle off for use. This is frequently used in salads.

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CAYENNE VINEGAR, or ESSENCE OF CAYENNE

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--1/2 oz. of cayenne pepper, 1/2 pint of strong spirit, or 1 pint of vinegar.

Mode.--Put the vinegar, or spirit, into a bottle, with the above proportion of cayenne, and let it steep for a month, when strain off and bottle for use. This is excellent seasoning for soups or sauces, but must be used very sparingly.

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CAMP VINEGAR

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--1 head of garlic, 1/2 oz. cayenne, 2 teaspoonfuls of soy, 2 ditto walnut ketchup, 1 pint of vinegar, cochineal to colour.

Mode.--Slice the garlic, and put it, with all the above ingredients, into a clean bottle. Let it stand to infuse for a month, when strain it off quite clear, and it will be fit for use. Keep it in small bottles well sealed, to exclude the air.

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