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Chilli Vinegar

Cut 100 Small, fresh, red chillies into halves, and infuse them for a fortnight in a quart of best pickling vinegar. Strain the liquid and put it into small bottles. The flavour of the chillies will not be entirely extracted, so the bottle may be replenished with rather less vinegar than before. It is a convenience to have this vinegar at hand to flavour sauces, and to serve with fish, which many persons cannot eat without the addition of an acid and cayenne. Half an ounce of cayenne will answer the same purpose as the chillies, if it can be procured genuine. The vinegar will keep a long time if closely corked. Sufficient for one quart of vinegar. Probable cost of chillies, 2s. per hundred.