Basil Vinegar

Steep an ounce of dried and sifted sweet basil in a pint of the best white wine vinegar for fourteen days.

Observations

This is a very agreeable addition to many sauces, soups, and made dishes; and the mixture usually made for salads.

It is the basis of the "salad sauce" sold in the oil shops.

Mint Vinegar

This is made precisely in the same manner, and with the same proportions, as the preceding receipt. It is a favourite relish with lamb.

Essence Of Vinegar

During the intense frosts of winter put some vinegar info shallow dishes, and the watery parts will be converted into ice; but the spirituous, or acetous basis, remains in a fluid state; so that by repeating this process, one pint of strong vinegar may, in very cold seasons, be reduced to a few tablespoonful of the essence.

Garlick Vinegar

Chop two ounces of garlick very fine, put them into a quart of boiling hot white wine vinegar, stop the jar very close, and let it steep ten days, shaking it well every day; then pour off the clear liquor into small bottles.

Observations

The cook must be careful not to use too much of this: a few drops of it will impregnate a pint of gravy with a sufficient taste of the garlick; the flavour of which, when slight and well blended, is one of the finest ingredients we have; when used in excess, the most offensive: the best way to use garlick, is to send up some of this vinegar in a cruet, and let the com-pany flavour their own sauce as they like.

Eshallot Vinegar

Is made in the same manner, and the cook should never be without it; it costs scarcely any thing, and will save her an immense deal of trou ble in flavouring all soups and sauces that she wishes to give a taste of onion.

Eshallot Wine

Infuse an ounce and a half of eshallots, minced fine, in a pint of port wine for ten days.

Observations

This is rather the most expensive, but infinitely the most elegant preparation of eshallot and gives the onion flavour to soups and sauce; more agreeably than any other way: it also does not at all leave an unpleasant taste in the mouth and to the breath, which all the other prepara tions of garlick, onion, etc. do.

Camp Vinegar

Cayenne pepper, a quarter of an ounce.

Cochineal, half a drachm.

Soy, two tablespoonful.

Walnut catsup, ditto.

Two anchovies chopped.

A small clove of garlick minced fine. Steep all for a month in a pint of best vinegar, frequently shaking the bottle: strain through a tammis, and keep it in small bottles corked as well as possible.

Brochard Sauce, For Cold Meat

Six shallots, minced fine. Two tablespoonsful of made mustard. Six anchovies pounded. Haifa pint of vinegar. Four tablespoonsful of sweet oil. Two teaspoonsful of ground black pepper. One teaspoonful of salt, and the rind of a lemon. Bottle it.

Essence Of Cayenne

Put an ounce of Cayenne pepper into half a pint of strong proof spirit; let it steep for a fortnight, and then pour off the clear liquor.

This is nearly equal to fresh Chili juice.

Observations

A few drops will be found extremely convenient for the extempore seasoning and finishing of soup, sauces, etc, its flavour being instantly and equally diffused.