Horseradish Vinegar.—(No. 399*.)
Horseradish is in highest perfection about November.
Pour a quart of best vinegar on three ounces of scraped horseradish, an ounce of minced eschalot, and one drachm of Cayenne; let it stand a week, and you will have an excellent relish for cold beef, salads, &c. costing scarcely any thing.
N.B. A portion of black pepper and mustard, celery or cress-seed, may be added to the above.
Obs.—Horseradish powder ([No. 458*]).
Garlic Vinegar.—(No. 400.)
Garlic is ready for this purpose from midsummer to Michaelmas.
Peel and chop two ounces of garlic, pour on them a quart of white wine vinegar, stop the jar close, and let it steep ten days, shaking it well every day; then pour off the clear liquor into small bottles.
Obs.—The cook must be careful not to use too much of this; a few drops of it will give a pint of gravy a sufficient smack of the garlic, the flavour of which, when slight and well blended, is one of the finest we have; when used in excess, it is the most offensive.
The best way to use garlic, is to send up some of this vinegar in a cruet, and let the company flavour their own sauce as they like.