Tarragon Vinegar (No. 396)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (21)

fresh-gathered tarragon-leaves, i. e. between midsummer and Michaelmas (which should be gathered on a dry day, just before it flowers), and pick the leaves off the stalks, and dry them a little before the fire ↝ Grape leaves, raw [Vegetables and Vegetable Products]
the best vinegar ↝ Vinegar [Mustard and other condiments]
half-pint bottles

for variations

elder-flowers ↝ Sesbania flower, raw [Vegetables and Vegetable Products]
herbs
celery ↝ Celery, raw [Vegetables and Vegetable Products]
cucumbers ↝ Cucumber, raw [Other vegetables and combinations]
capsicums ↝ Peppers, bell, green, raw [Vegetables and Vegetable Products]
garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
eschalot
onion ↝ Onions, raw [Vegetables and Vegetable Products]
capers ↝ Capers, canned [Spices and Herbs]
chervil ↝ Parsley, raw [Not included in a food category]
cress-seed ↝ Cress, raw [Other dark green vegetables]
burnet
truffles
Seville orange-peel
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]

references

Instructions (7)

Fill a wide-mouthed bottle with fresh-gathered tarragon-leaves.
Pick the leaves off the stalks, and dry them a little before the fire.
Cover the leaves with the best vinegar.
Let them steep for fourteen days.
Strain through a flannel jelly bag till it is fine.
Pour the vinegar into half-pint bottles.
Cork them carefully, and keep them in a dry place.

Original Text

Tarragon Vinegar.—(No. 396.)

This is a very agreeable addition to soups, salad sauce (No. 455), and to mix mustard (No. 370). Fill a wide-mouthed bottle with fresh-gathered tarragon-leaves, i. e. between midsummer and Michaelmas (which should be gathered on a dry day, just before it flowers), and pick the[269] leaves off the stalks, and dry them a little before the fire; cover them with the best vinegar; let them steep fourteen days; then strain through a flannel jelly bag till it is fine; then pour it into half-pint bottles; cork them carefully, and keep them in a dry place.

Obs. You may prepare elder-flowers and herbs in the same manner; elder and tarragon are those in most general use in this country.

Our neighbours, the French, prepare vinegars flavoured with celery, cucumbers, capsicums, garlic, eschalot, onion, capers, chervil, cress-seed, burnet, truffles, Seville orange-peel, ginger, &c.; in short, they impregnate them with almost every herb, fruit, flower, and spice, separately, and in innumerable combinations.

Messrs. Maille et Aclocque, Vinaigriers à Paris, sell sixty-five sorts of variously flavoured vinegar, and twenty-eight different sorts of mustard.

Notes

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