Vinegar several ways to make it.
FIll a Ferkin or a lesser Vessel three quar∣ters full of White wine, then lay it unstopt in some hot place against the Sun.
If you will make Vinegar in hast, take
The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.
About this Item
- Title
- The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.
- Publication
- London :: printed for Simon Miller at the Star, at the west-end of St. Pauls,
- 1674.
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- Subject terms
- Cookery -- England -- Early works to 1800.
- Menus -- Early works to 1800.
- Cookery, French -- Early works to 1800.
- Cookery, English -- Early works to 1800.
- Cite this Item
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"The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A53974.0001.001. University of Michigan Library Digital Collections. Accessed May 20, 2024.
Pages
Page 420
White wine, and put it into an Earthen∣pot, and stop the mouth with Paste, then boil it in a Brass-pan, and in half an hour it will be sower; or you need not boil it all, but only put to it a Beet-root, Medlers, Services, Mulberries unripe, Flowers, a slice of Barley-bread hot out of the Oven, or the blossoms of Services in their season, which you must dry in the Sun in a Glass∣vessel in the same manner as you do Rose-Viengar, then fill up your glass with Cla∣ret or White wine, and set it in the Sun, or a Chimney corner by the fire.
Thus you make Vinegar of sound Wine, but if you will make it of what is cor∣rupted, first boil it till one third be con∣sumed, and scum it very clean, then put it up into a Cask, and put some Churnel, then stop your Vessel very close, and in a little time it will be very good Vinegar.