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📝 Description
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🥘 Ingredients
50 fresh red English chilies, 1 pint of vinegar.
👨🍳 Method
Pound or cut the chilies in half, and infuse them in the vinegar for a fortnight, when it will be fit for use. This will be found an agreeable relish to fish, as many people cannot eat it without the addition of an acid and cayenne pepper. CHRISTOPHER NORTH'S SAUCE FOR MEAT OR GAME. 394. INGREDIENTS.-1 glass of port wine, 2 tablespoonfuls of Harvey's sauce, 1 dessertspoonful of mushroom ketchup, ditto of pounded white sugar, 1 tablespoonful of lemon-juice, 1/4 teaspoonful of cayenne pepper, ditto of salt. _Mode_.--Mix all the ingredients thoroughly together, and heat the sauce gradually, by placing the vessel in which it is made in a saucepan of boiling water. Do not allow it to boil, and serve directly it is ready. This sauce, if bottled immediately, will keep good for a fortnight, and will be found excellent. CONSOMME, or WHITE STOCK FOR MANY SAUCES. 395. Consommé is made precisely in the same manner as stock No. 107, and, for ordinary purposes, will be found quite good enough. When, however, a stronger stock is desired, either put in half the quantity of water, or double that of the meat. This is a very good foundation for all white sauces. CRAB SAUCE FOR FISH (equal to Lobster Sauce).
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at the Chili Vinegar recipe from Mrs. Beeton's classic tome, expecting a simple hot vinegar concoction. What surprised me was the depth of flavor that developed after just two weeks—it was like a party in my mouth, and everyone was invited. The chilies mellowed beautifully, leaving a warm, fruity heat that wasn't overpowering. I found the vinegar to be an excellent accompaniment to my weeknight stir-fry, adding a complexity that I wouldn't have expected from such a simple preparation. This recipe is a must-try for the adventurous weeknight cook looking to elevate their meals with a homemade touch. The process is straightforward, and the result is a versatile condiment that adds a delightful kick to various dishes. I recommend making a big batch and giving it as gifts—it's a conversation starter and a testament to your culinary prowess. Next, I'm going to try it in a Bloody Mary—spirits and spice, baby!
