Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Tarragon Vinegar
Preserves

Distilled malt vinegar stored with tarragon (Acton 1845, etc)


Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)

TARRAGON VINEGAR.
Put into a stone jar half a pound of fresh gathered tarragon leaves and two quarts of best common vinegar, and let them ferment a fortnight; then run it through a flannel bag, and add to it a quarter of an ounce of isinglass dissolved in cyder. Put it into a clean jar, let it stand till fine, pour it off, put it into small bottles, cork them close, and set them in a dry place.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats