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SHALLOT VINEGAR (another way)

Skin five or six ounces of shallots, and put them into a jar with a quart of good vinegar; keep the jar closely corked for three weeks, then strain for use. If a stronger flavour be desired, use more shallots. Garlic vinegar is made in the same way, only using half the quantity of garlic to one quart of vinegar. Time, from two to three weeks.