ESCHALOT, OR GARLIC VINEGAR.
On from four to six ounces of eschalots or on two of garlic peeled and bruised, pour a quart of the best vinegar; stop the jar or bottle close, and in a fortnight or three weeks the vinegar may be strained off for use: a few drops will give a sufficient flavour to a sauce, or to a tureen of gravy.
Eschalots, 4 to 6 oz.; or, garlic, 2 to 4 oz.; vinegar, 1 quart: 15 to 21 days.
Obs.—These roots may be used in smaller or in larger proportion, as a slighter or a stronger flavour of them is desired, and may remain longer in the vinegar without any detriment to it.