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Tarragon Sauce, for Boiled Fowls

Take a small bunch of tarragon, and put it into a saucepan with a pint of nicely-seasoned white stock and the white of an egg which has been beaten up with two table-spoonfuls of cold water and a table-spoonful of tarragon vinegar. Whisk all thoroughly over the fire until the broth boils, then draw it to the side, let it simmer gently for a quarter of an hour, and after-wards let it stand to settle for another quarter of an hour. Strain through a jelly-bag, and when clear, reduce the sauce by quick boiling until it is rich and good. Time, a quarter of an hour to boil, and a quarter of an hour to settle.