Horse-Radish Vinegar

From a
1909
cook book
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Mix 1 1/2 ounces of Horse-radish,
1/2 oz. of Minced Shallot,
1/2 oz. of Cayenne Pepper or Paprika,
and pour over it a pint of Vinegar.
Let stand a week or 10 days,
strain through cheese cloth,
and bottle for use.
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