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1 Strain the liquid, add the vinegar , and pour it over the meat.
2 Stir the sauce until it boils, then add the vinegar and seasoning.
3 To this add the vinegar , the egg chopped fine, and the chopped parsley.
4 Allow the mix to cool, then add the vinegar and honey and stir.
5 Turn off the heat and add the vinegar , sherry, and the dried apricots.
6 Beat the eggs, salt, pepper, sugar and mustard together, and add the vinegar .
7 Season with salt and pepper and add the vinegar , tomatoes, ketchup and sugar.
8 Fill a large saucepan with water, add the vinegar and put on to boil.
9 Beat the eggs, stir them into the mixture, and add the vinegar , beating rapidly.
10 Whip the cream until it is stiff, and add the vinegar , salt, and sugar.
11 Remove the tray from the oven, season, then add the vinegar and the parsley.
12 Bring to a boil and cook 30 minutes, then add the vinegar and spices.
13 Mix the sugar, mustard, and pepper thoroughly, and add the vinegar little by little.
14 Pour on the stock and add the vinegar and honey.
15 Stir the flour into the hot fat, and to this add the vinegar and water.
16 Then add the vinegar , stirring rapidly, and serve hot.
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