N.B. The most elegant preparation of the onion tribe is the eschalot wine, [No. 402].
Eschalot Vinegar,—(No. 401.)
Is made in the same manner, and the cook should never be without one of these useful auxiliaries; they cost scarcely any thing but the little trouble of making, and will save a great deal of trouble in flavouring soups and sauces with a taste of onion.
N.B. Eschalots are in high perfection during July, August, and September.
Eschalot Wine.—(No. 402.)
Peel, mince, and pound in a mortar, three ounces of eschalots, and infuse them in a pint of sherry for ten days; then pour off the clear liquor on three ounces more eschalots, and let the wine stand on them ten days longer.
Obs.—This is rather the most expensive, but infinitely the most elegant preparation of eschalot, and imparts the onion flavour to soups and sauces, for chops, steaks, or boiled meats, hashes, &c. more agreeably than any: it does not leave any unpleasant taste in the mouth, or to the breath; nor repeat, as almost all other preparations of garlic, onion, &c. do.
N.B. An ounce of scraped horseradish may be added to the above, and a little thin-cut lemon-peel, or a few drops of [No. 408].
Camp Vinegar.—(No. 403.)
- Cayenne pepper, one drachm, avoirdupois weight.
- Soy, two table-spoonfuls.
- Walnut catchup, four ditto.
- Six anchovies chopped.
- A small clove of garlic, minced fine.