329b—Cherries à l’Allemande

Take five lbs. of Morella cherries, put them into a bottle, as in the case of cherry brandy, and add thereto three cloves, a fragment of cinnamon, some grated nutmeg, and a sprig of tarragon. Pour over the cherries two quarts of vinegar, boiled with one-half lb. of brown sugar and properly cooled. Cork the bottle, and leave the fruit to macerate for a fortnight.