Boil the lees half an hour, during which, skim well. Pour it into a cask, with a bunch of chervil. Stop the cask close, and in a month it will be ready.
Put into a quart of the best vinegar, 10 oz. cayenne, 1 oz. salt, 1 oz. cloves, 1 oz. garlic broken, and 2 grains cochineal bruised; shake it every day, for a fortnight.
Put 100 fresh gathered red chilies into a quart of the best white wine vinegar; infuse them, ten days, shaking the bottle every other day. ½ an ounce of really good cayenne will answer the purpose of the chilies.—A spoonful or two in melted butter, for fish sauce. Chili Wine.—The same way as the last, using sherry, or brandy, instead of vinegar. A fine flavouring ingredient.
Infuse in a pint of vinegar, 1 oz. eschalots, peeled and sliced, a little scraped horse-radish, and 2 tea-spoonsful cayenne: shake the jar or bottle, once a day for three weeks, then strain and bottle the liquor. Wine.—Very good for flavouring made dishes: peel, mince and pound in a mortar, 3 oz. eschalots and steep them in a pint of sherry ten days, pour off the liquor and put in 3 oz. fresh eschalots, and let it stand again ten days, then pour off and bottle it.
Pick the leaves on a dry day, about Midsummer, make them perfectly dry before the fire, then put them into a wide-mouthed bottle or jar, and pour in vinegar to cover them; steep them fourteen days, then strain through a flannel jelly bag, into half pint bottles; cork carefully, and keep in a dry place.
