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Fine Herbs Vinegar

Take equal quantities of tarragon, burnet, chervil and cress, all of which should have been gathered the day before. Fill a wide-mouthed bottle or jar with this, adding also two cloves of garlic and a green pepper. Cover the whole with vinegar, cork the bottle tightly, and place it in a warm temperature for a fortnight. Strain the vinegar through a fine hair-sieve, pressing the herbs well. Then filter through paper until quite clear. Pour into bottles and keep tightly corked.