Recipe - Tarragon Sauce

One fourth pound Butter
1 tablespoon Tarragon vinegar
1 teaspoon Fresh lemon juice
1 teaspoon White wine

Combine ingredients, heat, and serve over crabcakes (see separate recipe).
Chopped parsley and chives may be added if desired.

Mrs. Jack Beasley

From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip