Mix together four ounces of the very best mustard
powder, four salt-spoons of salt, a large table-spoonful of minced
tarragon leaves, and two cloves of garlic chopped fine. Pour on by
degrees sufficient vinegar (tarragon vinegar is best) to dilute it
to the proper consistence. It will probably require about four
wine-glassfuls or half a pint. Mix it well, using for the purpose
a wooden spoon. When done, put it into a wide-mouthed bottle or
into little white jars. Cork it very closely, and keep it in a dry
place. It will not be fit for use in less than two days.
This (used as the common mustard) is a very agreeable condiment
for beef or mutton.