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Eliza Acton

Eschalot, or Garlic Vinegar

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Modern Cookery for Private Families
Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About

Ingredients

  • Eschalots, 4 to 6 oz.
  • or, garlic, 2 to 4 oz.
  • vinegar

Method

On from four to six ounces of eschalots or on two of garlic peeled and bruised, pour a quart of the best vinegar; stop the jar or bottle close, and in a fortnight or three weeks the vinegar may be strained off for use: a few drops will give a sufficient flavour to a sauce, or to a tureen of gravy

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