Peel and chop fine four ounces of shalots, or small button onions.
Pour on them a quart of the best vinegar, and let them steep a
fortnight; then strain and bottle it.
Make garlic vinegar in the same manner; using but two ounces of
garlic to a quart of vinegar. Two or three drops will be
sufficient to impart a garlic taste to a pint of gravy or sauce.
More will be offensive. The cook should be cautioned to use it
very sparingly, as to many persons it is extremely disagreeable.