Tarragon

Tarragon is a herb easy to grow in any garden. It is very valuable for flavouring fish sauces, and also for improving the flavour of salads. One or two leaves only, chopped with a little parsley, give a salad made of lettuce (see Salad) a high-class tone. Tarragon-leaves are sometimes laid in strips on the breasts of roast fowl just before sending to table hot. It is a powerful herb, and a little goes a great way.

A few leaves cut into threads are a great improvement to spring soup.

Tartar Sauce

Make some mayonnaise sauce as thick as butter. (See Mayonnaise Sauce.) Add to, say, a quarter of a pint of sauce, a tea-spoonful of chopped parsley, which has, if possible, two tarragon-leaves chopped with it, a piece of onion or shalot the size of the top of the little finger. Or the chopping-board on which the parsley was chopped can be first rubbed with a bead of garlic or a slice of onion. Also add a teaspoonful of made French mustard - English mustard will do, but it is not so good - and a saltspoonful of anchovy sauce.

Tartar sauce should be served with grilled salmon, grilled trout, etc.

Roast Teal

Teal, like snipe, should be sent to W table underdone. They should be plucked and drawn, roasted before a quick lire, or in a fierce oven, basted with butter, and sent to table directly they are cooked. When teal follow a joint the cook should be warned not to put them down for some time after the joint is served; ten minutes will almost cook them. Send cut lemon and cayenne pepper to table with them. A little good brown gravy should also be served with them in a tureen.

Tench

Tench requires very careful cleaning, as it has a tendency to be muddy. The best way to cook it is to bake it in the oven, and baste with a little butter and a glass of French white wine, or, if this cannot be obtained, some lemon-juice and butter. When it is done, add a little gravy to the butter and lemon-juice. Thicken it with a little corn-flour (see No. 13), and a teaspoonful of soy and a little cayenne pepper. When fresh-water fish like tench are plentiful, and caught probably for nothing, it is well worth while to have a bottle of cheap French white wine to cook them in. Either stewed or baked, a very little makes them palatable. (See Fish, Fresh-water).

Tench can also be grilled. Baste with a little butter while grilling, and take care the fish does not stick to the gridiron, which should be rubbed with a piece of fat. Flour the fish first. Serve with Tartar sauce or cut lemon and cayenne. Thickening white and brown, (See No. 12).

Thornback

The fins of the Thornback, which is a fish of the Ray species, can be boiled like skate and served with black butter. It is a coarse cheap fish, but not often sold.

Tipsy Bread

This is an imitation of Tipsy Cake. Cut some bread in slices, smear both sides over with jam, pile them up on a dish, moisten them with raisin or cowslip wine, and sprinkle with powdered sugar. Pour a cheap custard over the whole, and stick it over with blanched almonds (see Almonds, To Blanch.) cut into thin strips.