Take a large handful of tarragon leaves, stripped from the stalks: put them into a small sauce-pan with half a pint of boiling water, and four blades of mace. Cover the sauce-pan, and let it stew slowly till the liquid is reduced to one half, and the flavour of the tarragon is well drawn out. Then strain it; and put the liquid into a clean sauce-pan. Mix together a table-spoonful of flour, and six ounces of butter, and when it has been well-stirred, and beaten smoothly, stir it into the tarragon water. Place the sauce-pan over the fire, and watch it closely. When it has simmered well, and is just beginning to boil, take it off immediately and transfer it to a sauce-boat. Eat it with any sort of boiled meat or poultry, or with boiled fish. The tarragon will give it a fine flavour.

You may add to the tarragon, while stewing, a small white onion cut in slices.

This sauce may be coloured a fine green, by pounding in a mortar a sufficient quantity of young parsley or spinach. Then take some of the juice, and add it to the liquid after you have strained it from the tarragon leaves, and before you put in the butter.

Tarragon is an herb well worth cultivating. It grows from a slip or root, and is easily raised. The leaves are fit to gather in July and August. They impart a fine and peculiar flavour to sauces, soups, and salad; and are indispensable in making French mustard. Tarragon may be kept a year or more by drying it in bunches. Also by filling a bottle half with tarragon leaves, and half with good vinegar.