Directions for Cookery, in its Various Branches by Eliza Leslie Published: 1840

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FLAVOURED VINEGARS.

These vinegars will be found very useful, at times when the
articles with which they are flavoured cannot be conveniently
procured. Care should be taken to have the bottles that contain
them accurately labelled, very tightly corked, and kept in a dry
place. The vinegar used for these purposes should be of the very
best sort.


TARRAGON VINEGAR.

Tarragon should be gathered on a dry day, just before the plant
flowers. Pick the green leaves from the stalks, and dry them a
little before the fire. Then put them into a wide-mouthed stone
jar, and cover them with the best vinegar, filling up the jar. Let
it steep fourteen days, and then strain it through a flannel bag.
Pour it through a funnel into half-pint bottles, and cork them
well.


SWEET BASIL VINEGAR.

Is made precisely in the same manner; also those of green mint,
and sweet marjoram.


CELERY VINEGAR.


Pound two ounces of celery seed in a mortar, and steep it for a
fortnight in a quart of vinegar. Then strain and bottle it.


BURNET VINEGAR.

Nearly fill a wide-mouthed bottle with the fresh green leaves of
burnet, cover them with vinegar, and let them steep two weeks.
Then strain off the vinegar, wash the bottle, put in a fresh
supply of burnet leaves, pour the same vinegar over them, and let
it infuse a
fortnight longer. Then strain it again and it will be fit for use.
The flavour will exactly resemble that of cucumbers.


HORSERADISH VINEGAR.

Make a quart of the best vinegar boiling hot, and pour it on four
ounces of scraped horseradish. Let it stand a week, then strain it
off, renew the horseradish, adding the same vinegar cold, and let
it infuse a week longer, straining it again at the last.


SHALOT VINEGAR.

Peel and chop fine four ounces of shalots, or small button onions.
Pour on them a quart of the best vinegar, and let them steep a
fortnight; then strain and bottle it.

Make garlic vinegar in the same manner; using but two ounces of
garlic to a quart of vinegar. Two or three drops will be
sufficient to impart a garlic taste to a pint of gravy or sauce.
More will be offensive. The cook should be cautioned to use it
very sparingly, as to many persons it is extremely disagreeable.


CHILLI VINEGAR.

Take a hundred red chillies or capsicums, fresh gathered; cut them
into small pieces and infuse them for a fortnight in a quart of
the best vinegar, shaking the bottle every day. Then strain it.


RASPBERRY VINEGAR.

Put two quarts of ripe fresh-gathered raspberries into a stone or
china vessel, and pour on them a quart of vinegar. Let it stand
twenty-four hours, and then strain it through a sieve. Pour the
liquid over two quarts of fresh raspberries, and let it again
infuse for a day and a night. Then strain it a second time. Allow
a pound of loaf sugar to every pint of juice. Break up the sugar,
and let it melt in the liquor. Then put the whole into a stone
jar, cover it closely, and set it in a kettle of boiling water,
which must be kept on a quick boil for an hour. Take off all the
scum and when cold, bottle the vinegar for use.

Raspberry vinegar mixed with water is a pleasant and cooling
beverage in warm weather; also in fevers.

MUSTARD AND PEPPER.

COMMON MUSTARD

Is best when fresh made. Take good flour of mustard; put it in a
plate, add to it a little salt, and mix it by degrees with boiling
water to the usual consistence, rubbing it for a long time with a
broad-bladed knife or a wooden spoon. It should be perfectly
smooth. The less that is made at a time the better it will be. If
you wish it very mild, use sugar instead of salt, and boiling milk
instead of water.


KEEPING MUSTARD.

Dissolve three ounces of salt in a quart of boiling vinegar, and
pour it hot upon two ounces of scraped horseradish. Cover the jar
closely and let it stand twenty-four hours. Strain it and then mix
it by degrees with the best flour of mustard. Make it of the usual
thickness, and beat it till quite smooth. Then put it into wide-mouthed
bottles and stop it closely.


FRENCH MUSTARD.

Mix together four ounces of the very best mustard
powder, four salt-spoons of salt, a large table-spoonful of minced
tarragon leaves, and two cloves of garlic chopped fine. Pour on by
degrees sufficient vinegar (tarragon vinegar is best) to dilute it
to the proper consistence. It will probably require about four
wine-glassfuls or half a pint. Mix it well, using for the purpose
a wooden spoon. When done, put it into a wide-mouthed bottle or
into little white jars. Cork it very closely, and keep it in a dry
place. It will not be fit for use in less than two days.

This (used as the common mustard) is a very agreeable condiment
for beef or mutton.


TO MAKE CAYENNE PEPPER.

Take ripe chillies and dry them a whole day before the fire,
turning them frequently. When quite dry, trim off the stalks and
pound the pods in a mortar till they become a fine powder, mixing
in about one sixth of their weight in salt. Or you may grind them
in a very fine mill. While pounding the chillies, wear glasses to
save your eyes from being incommoded by them. Put the powder into
small bottles, and secure the corks closely.


KITCHEN PEPPER.

Mix together two ounces of the best white ginger, an ounce of
black pepper, an ounce of white pepper, an ounce of cinnamon, an
ounce of nutmeg, and two dozen cloves. They must all be ground or
pounded to a fine powder, and thoroughly mixed. Keep the mixture
in a bottle, labelled, and well corked. It will be found useful in
seasoning many dishes; and being ready prepared will save much
trouble.

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