Vinegar for Salads (No. 395)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

tarragon, savoury, chives, eschalots, three ounces each ↝ Parsley, raw [Not included in a food category]
tarragon, savoury, chives, eschalots, three ounces each
tarragon, savoury, chives, eschalots, three ounces each ↝ Chives, raw [Vegetables and Vegetable Products]
tarragon, savoury, chives, eschalots, three ounces each
a handful of the tops of mint and balm ↝ Spearmint, dried [Spices and Herbs]
a handful of the tops of mint and balm ↝ Ostrich, top loin, raw [Poultry Products]
a gallon of best vinegar ↝ Vinegar [Mustard and other condiments]

Recipe Reference

No. 395.

Instructions (7)

Put tarragon, savoury, chives, eschalots (three ounces each), and a handful of the tops of mint and balm (all dry and pounded) into a wide-mouthed bottle.
Add one gallon of best vinegar.
Cork the bottle tightly.
Set it in the sun for a fortnight.
Strain off the liquid, and squeeze the herbs.
Let it stand for a day to settle.
Then strain it through a filtering bag.

Original Text

Vinegar for Salads.—(No. 395.)

“Take of tarragon, savoury, chives, eschalots, three ounces each; a handful of the tops of mint and balm, all dry and pounded; put into a wide-mouthed bottle, with a gallon of best vinegar; cork it close, set it in the sun, and in a fortnight strain off, and squeeze the herbs; let it stand a day to settle, and then strain it through a filtering bag.” From Parmentier’s Art de faire les Vinaigres, 8vo. 1805, p. 205.

Notes

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