TARRAGON.
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."