Horseradish Vinegar from Modern Cookery for Private Families by Eliza Acton
On four ounces of young and freshly-scraped horseradish pour a quart of boiling vinegar, and cover it down closely: it will be ready for use in three or four days, but may remain for weeks, or mont...
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Ingredients
- vinegar
- eschalot
- horseradish
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