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[271] 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.
N.B. The most elegant preparation of the onion tribe is the eschalot wine, No. 402.