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Updated: May 4, 2025
Wash, split and bone a dozen anchovies, and roll each one up; wash, split and bone one herring, and cut it up into small pieces; cut up into dice an equal quantity of Bologna or Lyons sausage, or of smoked ham and sausages; also, an equal quantity of the breast of cold roast fowl, or veal; add likewise, always in the same quantity, and cut into dice, beet-roots, pickled cucumbers, cold boiled potatoes cut in larger dice, and in quantity according to taste, but at least thrice as much potato as anything else; add a tablespoohful of capers, the yolks and whites of some hard-boiled eggs, minced separately, and a dozen stoned olives; mix all the ingredients well together, reserving the olives and anchovies to ornament the top of the bowl; beat up together oil and Tarragon vinegar with white pepper and French mustard to taste; pour this over the salad and serve.
Under Roman rule the broad belt of land, of which Palencia, a military town on the road from Astorga to Tarragon, was the capital, flourished as it had never done before. Consequently it is but natural that one of the first sees should have been established there as soon as Christianity invaded the peninsula.
Clear off the fat, and add to the gravy half a pint of port wine, a glass of vinegar, and a large spoonful of ketchup; half a pint of beer may be added. Simmer for half an hour, and serve in a deep dish. The herbs to be used should be burnet, tarragon, parsley, thyme, basil, savoury, marjoram, pennyroyal, knotted marjoram, and some chives; a good handful all together.
Tarragon vinegar, or essence of anchovy, may be added occasionally. Take the bones of cold roast or boiled veal, dredge them well with flour, and put them into a stewpan. Add a pint and a half of weak broth, a small onion, a little grated or finely minced lemon peel, half a tea-spoonful of salt, and a blade of pounded mace.
We have to secure an ancient roasting-jack and a large clear fire in our own kitchen, and to instruct our cook since no woman has taught her what she ought to know in the art of roasting and grilling, in the preparation of Yorkshire pudding, in the mystery of the marrow-bone and the proper and distinct use of garlic, onions, shalots, chives, chervil, tarragon, marjoram, basil, other herbs, and divers peppers, and finally to train her in the supreme accomplishment of the seasoning of a salad.
This and all salads should be lightly seasoned before the mayonnaise is added, or they are apt to taste flat. Chaudfroid of Chicken, No. 2. Prepare the chicken as in last recipe, only before masking the joints season the béchamel well with finely chopped tarragon; leave out the mayonnaise and aspic.
Such a result was of course out of the question. Moreover, the Cortes of Tarragon, which happened then to be in session, and which required the royal attention, supplied the monarch with a fresh excuse for indulging in his habitual vacillation.
Such a result was of course out of the question. Moreover, the Cortes of Tarragon, which happened then to be in session, and which required the royal attention, supplied the monarch with a fresh excuse for indulging in his habitual vacillation.
Put some onions to cook in tarragon vinegar and water; when they are half done, add more water and throw in a little thyme and a leaf or two of bay; let it cook for one hour and pass it through a sieve.
TARRAGON VINEGAR. Fill a wide-mouthed bottle with tarragon leaves, gathered on a dry day, just before the plant begins to flower. Dry the leaves a little before the fire, steep them a fortnight in the best vinegar, and strain it fine through a flannel jelly bag. Pour it into half-pint bottles, cork them up carefully, and keep them in a dry place.
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