Celery Vinegar
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/4 oz celery-seed
- 1 pint vinegar
Instructions
- Crush the seed by pounding it in a mortar;
- boil the vinegar, and when cold, pour it to the seed;
- let it infuse for a fortnight, when strain and bottle off for use.
- This is frequently used in salads.