Anchovy Vinegar
From The "Queen" cookery books: Pickles and Preserves, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 62. The excerpt below is the record exactly as published.
anchovy vinegar being especially excellent. A delicious mustard can also be made by bringing half a pint of white wine, a small onion, stuck with four or five cloves, and a little salt, to the boil, then simmering it for fifteen minutes, after which you 126 PICKLES AND PRESERVES. strain it and mix it by degrees to a smooth paste with 4oz. of mustard flour. If put into a jar, and •covered down like jam, this will keep for a long time. A very good keeping mustard is made by sifting together 2oz. mustard flour and a good saltspoonful ■of salt ; then work it gradually to a paste with half .a gill of horseradish vinegar, and a tablespoonful of chilli vinegar. When mixed quite smooth, bottle in widemouthed bottles and cork down closely. Ravigotte Mustard. — Put half a pint of brown mustard seed in a basin with one or two tablespoon- fuls each of parsley, tarragon, chervil, and burnet, and a good saltspoonful each of cloves, celery seed, mace and shallot, and pour to these enough white wine vinegar to cover them ; let it all steep for twenty- four hours, then pound well and i-ub it all through a fine sieve, moistening it all with a little more vinegar to get it to the right consistency, then pack in little jars or wide-mouthed bottles, and cork down closely. Flavoured Vinegars. — Anchovy Vinegar. — Steep a dozen good Gorgona anchovies (after washing them lightly) in a quart of pure white wine vinegar, with a shallot or two, or half a clove of garlic
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.