Cucumber vinegar, and its imitations,
burnet and syringa vinegar, are also much to be
commended, but as full directions for these and
many other vinegars have already been given in
No. III. of the “Queen” Cookery Books (on
“Pickles and Preserves”), they need not be repeated
here. Lastly, there are two forms of vinegar, one
English, and one American, that come in very handy
for all sorts of purposes. The first is Camp vinegar,
made by adding half a gill of walnut ketchup, two
tablespoonfuls of soy, six finely minced anchovies,
a small and finely minced clove of garlic, and a
drachm of cayenne to a pint of the best white
wine vinegar; this is then corked down and allowed
to stand for a month, shaking it daily. It is then
strained off through muslin, bottled off into small
and very tightly corked and waxed bottles.
McCarthy's vinegar is said to be the invention of a
New York hotel-keeper, from whom it takes its
name. For this, put two tablespoonfuls of Worcester
sauce into a pint bottle with half a tablespoonful of