Ingredients
- one quart of the leaves put three pints of strong vinegar
- three pints of strong vinegar
Directions
1
Pick the tarragon nicely from the stem, let it lie in a dry place forty-eight hours; put it in a pitcher, and to one quart of the leaves put three pints of strong vinegar; cover it close, and let it stand a week--then strain it, and after standing in the pitcher till quite clear, bottle it, and cork it closely.
2
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By Mary Randolph ·
Recipe sourced from
gutenberg