We recommend our correspondent, _Qy?_ to steep shalots and tarragon in
vinegar, to be used as a sauce with rump-steaks. Or he may chop the
shalots and tarragon _very fine_, and sprinkle them over the meat.
Tarragon sprinkled over mutton chops is a nice relish; and with _sauce
piquante_ flavoured with the above vinegar, makes a dish on "which the
gods might dine."
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