The Epicure's Almanac or Diary of Good Living
June 27th : TARRAGON VINEGAR
Gather the tarragon upon a dry day; pluck the leaves from the stalks, and put them in a plate upon the hob for about half an hour. Fill a good -sized open mouthed bottle with the dried leaves, and pour upon them as much white-wine vinegar as the bottle will hold; cork down tightly, and let the leaves steep for a fortnight; then strain through a flannel-bag, and put the clear liquid into sauce bottles for use, carefully corked. Keep your store in a dry cupboard.