HORSERADISH VINEGAR
The Good Housekeeper By Sarah Josepha Hale (1841)
Pour a quart of strong vinegar, boiling hot, on three ounces of scraped horse-radish and a tea-spoonful of pounded black pepper, and half the quantity of Cayenne.
Let it stand four days, tightly covered, then strain and put it in the cruet for use.
It is good on cold roast-beef, and excellent in the gravy for chops, steaks, etc.
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