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Table Sauce

Instructions

There is no reason why you should not sometimes have a nice relish for cold meat when you can make a pint of it for six cents, so I will give you a receipt for it. Get at Washington market at the herb stand, a bunch of TARRAGON; it will cost five cents in the summer, when it is green and strong, and not much more in the winter; put it in an earthen bowl, and pour on it one pint of scalding hot vinegar; cover it and let it stand until the next day; then strain it, and put it into a bottle which you must cork tight. Either put more hot vinegar on the tarragon, or dry it, and save it until you want to make more; you can make a gallon of sauce from one bunch, only every time you use it you must let it stand a day longer.

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Source

Twenty-Five Cent Dinners for Families of Six (1879).


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