Mrs Beetons Jams and Preserves Revisited
Horseradish Vinegar
1.1lt (2 pints) Vinegar
110g (4oz) Horseradish, scraped
25g (1oz) Shallot, minced
Pinch Cayenne
Put all the ingredients into a bottle, which shake well every day for a fortnight.
When it is thoroughly steeped, strain into sterilised bottles with airtight caps.
It will be fit for use immediately.
This will be found an agreeable relish to cold beef, etc.
Seasonable: This vinegar should be made either in October or November, as horseradish is then in its highest perfection. into sterilised jars with airtight lids.
HORSERADISH VINEGAR
448. INGREDIENTS - 1/4 lb. of scraped horseradish, 1 oz. of minced shalot, 1 drachm of cayenne, 1 quart of vinegar.
Mode - Put all the ingredients into a bottle, which shake well every day for a fortnight. When it is thoroughly steeped, strain and bottle, and it will be fit for use immediately. This will be found an agreeable relish to cold beef, &c.
Seasonable - This vinegar should be made either in October or November, as horseradish is then in its highest perfection.
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