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Classic
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page 120
anchovies are good, they will be dissolved; and the colour will be better than
by the usual way.
To melt Butter, which is rarely well done, though a very essential
article.
Mix in the proportion of a tea-spoonful of flour to four ounces of the best
butter, on a trencher. Put it into a small sauce-pan, and two or three
table-spoonfuls o hot water, boil quick a minute, shaking it all the time. Milk
used instead of water, requires rather less butter, and looks whiter.
Vingaret, for cold Fowl, or Meat.
Chop mint, parsley, and shalot, mix with salt, oil, and vinegar. Serve in a
boat.
Shalot Vinegar.
Split six or eight shalots; put them into a quart bottle, and fill it up with
vinegar, stop it, and in a month it will be fit for use.
Camp Vinegar.
Slice a large head of garlick; and put it into a wide-mouthed bottle, with half
an ounce of Cayenne, two tea-spoonfuls of real soy, two of walnut-ketchup, four
anchovies chopped, a pint of vinegar, and enough cochineal to give it the colour
of lavender-drops. Let it stand six weeks; then strain off quite clear, and keep
in small bottles sealed up.
Sugar Vinegar.
To every gallon of water put two pounds of the very coarsest sugar, boil and
skim thoroughly, then put one quart of cold water for every gallon of hot. When
cool,put into it a toast spread with yeast. Stir it nine days; then barrel, and
set it in a place where the sun will lie on it, with a bit of slate on the
bung-hole. Make in March, it will be ready in six months.
When sufficiently sour, it may be bottled, or may be used from the cask with a
wooden spigot and faucet.
Gooseberry Vinegar.
Boil spring water; and when cola, put to every three quarts, a quart of bruised
gooseberries in a large tub.
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