Vinaigrette, Sauce a la.— This is a sauce
much used in Paris for cold viands. Sauce a
la vinaigrette is composed of salad oil, vinegar,
finely-chopped parsley, and shallots, onions, or
chives, with pepper and salt✪ Vinaigrette, Sauce a la to taste. For
those who have no objection to oil this sauce is
infinitely superior to mere vinegar, pepper, and
salt. It is suitable for every kind of cold meat,
and especially for cold calf's head ; and is ad-
mirable with cold sabnon, turbot, or indeed
any sort of cold fish. Hard-boiled eggs also
eat extremely well with sauce a la vinaigrette ;
so do many kinds of cold vegetables, and es-
pecially asparagus ; in fact, this is quite as
often eaten cold as hot in Paris, and always a
la -vinaigrette. Cold artichokes are also very
largely consumed with this sauce. When used
with cold meat, and particularly -with calf's
head, the addition of a few capers to the sauce
is a great improvement ; and with cold roast
meat a gherkin cut up fine is excellent. As
this is a sauce produced almost entirely out of
the cruet-stand, its suits -well with our English
habits. You rub up the salt and pepper with a
little vinegar, then add as much oU as you
please, with chopped parsley, shallot, gherkins,
or capers, according to convenience or taste. —
Food Journal.
Vine Leaves, Wine from.— Gather the
leaves when young, weigh them, wash them,
and drain them. As the stems are full of
flavour, they must on no account be picked
VIN
( 1092 )
VIN
from the leaves. Place them in a large tub, and
pour upon them boiling water in the proportion
of two gallons of water to ten pounds of leaves.
Let them infuse for twenty-four hours. Drain
them, and press the leaves strongly to extract
all the juice from them. Pour an additional
gallon of water upon them, and again press
them. Dissolve in the mixed liquor sugar and
tartar, allowing seven pounds of sugar and one
ounce of tartar for every ten pounds of leaves.
Cover the tub with a blanket, place a board
upon that, and leave the liquor in a warm situa-
tion for some hours. Draw it off into the small
cask in which it is to ferment, and each day add
a little of the superfluous juice, so as to keep the
liquor near the bung-hole. When the fermenta-
tion ceases, which will be when the hissing
sound grows less, drive in the bung, and bore a
hole by its side for the vent-peg. This peg
may be loosened a little every two days for ten
days, to keep the cask from bursting. Keep
the wine in a cool cellar till December. Rack
it into a fresh cask, and bottle during March.
The leaves of vines from which no fruit is
expected may be utilised in this way.
Page 2222 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Vinaigrette, Sauce a la.— This is a sauce much used in Paris for cold viands. Sauce a la vinaigrette is composed of salad oil, vinegar, finely-chopped parsley, and shallots, onions, or chives, with pepper and salt to taste. For those who have no objection to oil this sauce is infinitely superior to mere vinegar, pepper, and salt. It is suitable for every kind of cold meat, and especially for cold calf's head ; and is admirable with cold salmon, turbot, or indeed any sort of cold fish. Hard-boiled eggs also eat extremely well with sauce a la vinaigrette ; so do many kinds of cold vegetables, and especially asparagus ; in fact, this is quite as often eaten cold as hot in Paris, and always a la -vinaigrette. Cold artichokes are also very largely consumed with this sauce. When used with cold meat, and particularly -with calf's head, the addition of a few capers to the sauce is a great improvement ; and with cold roast meat a gherkin cut up fine is excellent. As this is a sauce produced almost entirely out of the cruet-stand, it suits -well with our English habits. You rub up the salt and pepper with a little vinegar, then add as much oU as you please, with chopped parsley, shallot, gherkins, or capers, according to convenience or taste.
Vine Leaves, Wine from.— Gather the
leaves when young, weigh them, wash them, and drain them. As the stems are full of flavour, they must on no account be picked
VIN
( 1092 )
VIN
from the leaves. Place them in a large tub, and pour upon them boiling water in the proportion of two gallons of water to ten pounds of leaves. Let them infuse for twenty-four hours. Drain them, and press the leaves strongly to extract all the juice from them. Pour an additional gallon of water upon them, and again press them. Dissolve in the mixed liquor sugar and tartar, allowing seven pounds of sugar and one ounce of tartar for every ten pounds of leaves. Cover the tub with a blanket, place a board upon that, and leave the liquor in a warm situation for some hours. Draw it off into the small cask in which it is to ferment, and each day add a little of the superfluous juice, so as to keep the liquor near the bung-hole. When the fermentation ceases, which will be when the hissing sound grows less, drive in the bung, and bore a hole by its side for the vent-peg. This peg may be loosened a little every two days for ten days, to keep the cask from bursting. Keep the wine in a cool cellar till December. Rack it into a fresh cask, and bottle during March. The leaves of vines from which no fruit is expected may be utilised in this way.
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Vinaigrette, Sauce a la