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Classic
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page 281
three whole weeks, and then lay still until the vinegar is ready.
Finer vinegar.
Gooseberries little more than half ripe are to be pounded in a stonemortar or
wooden vessel until mashed; put the mash in a linen bay and press it. Take the
juice obtained and place it over the fire in a stone kettle, adding the rinds of
a few fresh lemons which have been squeezed, taking care that no seeds come
along with it. When it has boiled and become clear strain it through a tight
cloth into a stone jar and let it cool. When settled pour it into bottles or
jars. It is used even in such cases as require lemon juice.
Tarragon vinegar.
Let the tarragon hang in bunches or be spread to dry in a room where no sunlight
enters. Then rub it to pieces and fill a bottle half full with it, and then add
some vinegar. Place the bottle aside for 2 weeks, during which time it becomes
vinegar.
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