Method.—Pound all the dry ingredients well together, and put them into an earthenware vessel. Boil the vinegar, and add it, boiling hot, to the pounded preparation. When quite cold, pour into small bottles, cork tightly, and store for use.
2671.—GARLIC VINEGAR. (See Shallot Vinegar, No. 2691.)
2672.—HARVEY SAUCE.
Ingredients.—1 quart of good vinegar, 3 anchovies, 1 tablespoonful of soy, 1 tablespoonful of walnut ketchup, 1 finely-chopped shallot, 1 finely-chopped clove of garlic, ¼ of an oz. of cayenne, a few drops of cochineal.
Method.—Cut each anchovy into 3 or 4 pieces, place them in a wide-necked bottle or unglazed jar, add the shallots, garlic, and the rest of the ingredients, and cover closely. Let the jar stand for 14 days, during which time the contents must be either shaken or stirred at least once a day. At the end of this time strain into small bottles, cork them securely, and store the sauce in a cool, dry place.
2673.—HERB POWDER. (See To Dry Herbs for Winter Use, No. 2695.)
2674.—HERB SAUCE.
Ingredients.—1 stick of horseradish, 2 finely-chopped shallots, a few sprigs each of winter savory, basil, marjoram, thyme, tarragon, 6 cloves, the finely-pared rind and juice of 1 lemon, 2 tablespoonfuls of good vinegar, 1 pint of water.
Method.—Wash and scrape the horseradish, and remove the stalks of the herbs. Put all the ingredients together in a stewpan, simmer gently for 20 minutes, then strain, and, when quite cold, pour into small bottles. Cork securely and store for use.
2675.—HORSERADISH VINEGAR.
Ingredients.—8 ozs. of grated horseradish, 1 tablespoonful of finely-chopped shallots, 1 heaped teaspoonful of salt, ½ a teaspoonful of cayenne, 4 pints of good malt vinegar.
Method.—Mix the horseradish, shallots, salt and cayenne together, boil the vinegar and pour it over them, cover closely, and allow the vessel to stand in a warm, but not hot, place for 10 days. Strain the vinegar into a stewpan, bring to boiling point, let it cool, then pour into small bottles, cork closely, and store in a cool, dry place.
