Ingredients
- four ounces of young
- a quart of boiling vinegar
- an ounce of minced eschalot may be substituted
Directions
1
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 months, before the vinegar is poured off. An ounce of minced eschalot may be substituted for one of the horseradish, if the flavour be liked.
By Eliza Acton ·
Recipe sourced from
gutenberg