Garlic Vinegar
INGREDIENTS. - 2 oz. of garlic, 1 quart of wine vinegar.
Chop the garlic finely, and weigh it, then put it in the above proportion to the vinegar, which must be boiled and allowed to get cold. Infuse for a fortnight, strain and bottle.
TIME.-14 days.
Genevese Sauce (for Salmon, Trout, &c.)-INGREDIENTS sufficient for a salmon.-1 small carrot, a small faggot of sweet herbs, including parsley, 1 onion, 5 or 6 mushrooms (when obtainable), 1 bayleaf, 6 cloves, 1 blade of mace, 2 oz. of butter, 1 glass of sherry, 1½ pint of white stock, thickening of butter and flour, the juice of half a lemon. AVERAGE COST, 1s. 3d.
Cut up the onion and the carrot into small rings, and put them into a stewpan with the herbs, mushrooms, bay-leaf, cloves and mace; add the butter, and simmer the whole very gently over a slow GERMAN SAUCE. fire until the onion is quite tender. Pour in the stock and sherry, and stew slowly for 1 hour, when strain it off into a clean saucepan. Now make a thickening of butter and flour, put it to the sauce, stir it over the fire until perfectly smooth and mellow, add the lemon-juice, give one boil, when it will be ready for table.
TIME.-Altogether 2 hours.
SEASONABLE at any time.