Capsicumb Chatney from Modern Cookery for Private Families by Eliza Acton
Slice transversely and very thin, into a bowl or pan of spring water, some large tender green capsicumbs, and let them steep for an hour or two; then drain, and dress with oil, vinegar, and salt. F...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Colander
Ingredients
- oil
- water
- salt
- vinegar
- tomata and sausage chatney
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