Wash the okra well in cold water, and put it in a porcelain-lined or agate saucepan. Add a pint of water and a teaspoonful of salt. Cover the pot, and let the Okra simmer for about half an hour. Take from the pot, season with salt and pepper to taste, pour over a tablespoonful of Tarragon Vinegar, and set to cool. Serve as a salad, and with all meats, such as Daube, Roast, etc.