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Shallot Vinegar

Take four ounces of shallots that are fully ripe without being at all acrid. Skin and mince them, put them into a bottle, and pour over them a quart of best pickling vinegar. Let them infuse for ten days, shaking the bottle every day. Strain the vinegar, filter it, bottle in small bottles, cork these securely, and store for use. This preparation will prove most valuable for flavouring soups, sauces, hashes, etc. It will keep for a long time. Time, ten days to infuse. Shallots are in season during the months of July, August, and September.