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Pepper Vinegar

Take fifty fresh red English chillies, cut them in two, put them into a wide-necked bottle, and pour over them a pint of best vinegar. Let them remain for a fortnight, and shake the bottle occasionally. Strain, and bottle for use. Fresh vinegar may be put over the chillies three or four times, until their strength is exhausted. This vinegar is an agreeable addition to melted butter in making fish sauces, and is very useful for flavouring purposes. If genuine cayenne can be obtained, a quarter of an ounce put into a pint of vinegar will answer the same purpose. English chillies are at their best during September and October. Probable cost, 1s. 6d. to 3s. per hundred chillies. Sufficient for a pint of vinegar.