10tbs chopped Burnet leaves
3/4pt white wine vinegar
Using a mortar and pestle or a wooden spoon and bowl crush the Burnet leaves Bring the vinegar to the boil in a saucepan and pour over the burnet in a large basin. Mix well squashing the leaves as much as possible. Cool and pour into a suitable jar or bottle. Cork. Keep for two weeks shaking thoroughly every few days. After the two weeks strain the vinegar and rebottle it.
“The keynote to happiness within the four walls that make any home is plain, wholesome, well cooked food, attractively served.”
Louis P. De Gouy
