Recipe: Shalot Vinegar

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.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)