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Classic
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page 283
French spice vinegar.
Take basil, thyme, rosemary and tarragon, a handful of each--two handfuls
marjoram, balm mint, curled mint and bay leaves together, two spoonfuls crushed
dill seed, one spoonful black pepper and allspice mixed, and finally pounded
cloves. Put all this in a large bottle with a wide neck and pour on to it good
vinegar, and let it stand in a warm room 2 or 3 weeks; then strain the vinegar
and keep it well covered. A little of this used in steak sauces and ragouts
imparts a fine taste and saves much spicing. This vinegar has the special merit
of communicating its flavor immediately.
LIQUORS.
Wormwood liquor.
Take somewhat less than four ounces wormwood, green and fresh if possible,
otherwise dry will do. Put it in 2 gallons french alcohol or cognac; let it
stand eight days to be well extracted, but add to it 3 cloves
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