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Horse-Radish Vinegar

Take four ounces of grated horse-radish. Put it into a jar, with a salt-spoonful of cayenne, an ounce of finely-minced shallots, and a tea-spoonful of salt. Pour over them a quart of boiling vinegar, cover closely, and keep in a warm place for a fortnight. Draw off the vinegar, let it boil once more, strain it through a tamis, and keep it bottled closely until required. This vinegar will be found useful as a relish for cold meat, and for flavouring salads, etc. Probable cost, about 8d. Sufficient for a quart of vinegar.