Pepper
Vinegar
Ingredients:
Dozen
pods of black pepper
6
cups white distilled vinegar
Directions:
Get
one dozen pods of pepper when ripe, take out the stems, and cut them in two;
put them in a pot with vinegar, boil it away to one quart, and strain it
through a sieve. A little of this is excellent in gravy of every kind, and
gives a flavor greatly superior to black pepper; it is also very fine when
added to each of the various catsups for fish sauce.
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