Fine French Mustard
Take a jill or two large wine-glasses of tarragon vinegar, (strained from the leaves,) and mix with it an equal quantity of salad oil, stirring them well together. Pound in a mortar, two ounces of mustard seed till it becomes a fine smooth powder, and mix it thoroughly. Add to it one clove of garlic (not more) peeled, minced and pounded. Make the mixture in a deep white-ware dish. If the mustard affects your eyes, put on glasses till you have finished the mixture. When done, put it up in white bottles, or gallipots. Cork them tightly, and seal the corks. Send it to table in those bottles.
This mustard is far superior to any other, the tarragon imparting a peculiar and pleasant flavor.
It is excellent to eat with any sort of roast meat, particularly beef or mutton, and an improvement to almost all plain sauces, stews, soups, &c.
French mustard is to be purchased very good, at all the best grocery stores.