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Herbs, Wines Of

Herbs may be infused in wine instead of vinegar, and when this is done, the essence will be found useful for those dishes in which the acidity imparted by vinegar is not required. Proceed as with vinegar (see the preceding recipe), using sherry, claret, or any light wine to fill the bottle. As wine is stronger than vinegar, a fortnight will be found sufficient to extract the flavour. Time, about two weeks to infuse.