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Tarragon Vinegar

Put in a wide-mouthed bottle one cup of freshly gathered tarragon leaves. Cover with a quart of good, cold cider vinegar. Cork bottle and stand aside two weeks. Shake frequently. Then strain and squeeze through a flannel bag. Pour into small bottles, cork, seal and keep in a cool place.

This vinegar is an agreeable addition to all salads and fish sauces.