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Vinegar, Basil

Fill a wide-mouthed bottle with fresh green basil-leaves, cover them with vinegar or wine, and let them steep for ten days. If a very strong essence be required, the liquor must be strained off, and more leaves be added to it, to steep in it for another fortnight; when this is done it must be corked down. When used, a table-spoonful will give to mock-turtle soup the basil flavour.