HORSERADISH VINEGAR.
Ingredients.—¼ 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.
HOT SPICE (a Delicious Adjunct to Chops, Steaks, Gravies, &c.)
Ingredients.—3 drachms each of ginger, black pepper, and cinnamon, 7 cloves, ½ oz. mace, ¼ oz. of cayenne, 1 oz. grated nutmeg, 1½ oz. white pepper. Mode.—Pound the ingredients, and mix them thoroughly together, taking care that everything is well blended. Put the spice in a very dry glass bottle for use. The quantity of cayenne may be increased, should the above not be enough to suit the palate.