From this fourth group we pass by galgant, parsley,
celery, etc., gradually into the domain of green condiments,
such as onions, garlic, leek, etc., which also contain a
stdphurous oil, like mustard and horseradish. But these
will be treated of under the chapter relating to vegetables
used for soups, sauces, and entremets, and are not included
under the condiments described in the present chapter.
96
THE SPIRIT OF COOKERY
Fifth Group : Aromatic Herbs, falsely called Savoury
Herbs.
Bay -leaf, leaf of Laxwus nohilis, L. ; used in pickles,
marinades, and curries. This leaf acts by an aromatic oil,
and besides develops some prussic acid by a decomposition
of one of its ingredients.
Thy vie, the whole plant of Thyimis vulgaris, L., in
blossom. The variety called lemon thyme is preferred for
force-meat.
Marjoram, Origanum majorana, L. Of this herb three
varieties are used, called summer, winter, and boiling
marjoram ; some also distinguish a wild and a sweet modi-
fication.
Basil {sweet), Ocymum hasilicum, L. ; used for marinading
fish and venison.
Savory, Satureja hortensis. Of this herb, two varieties,
summer and winter savory, are used. The name savory is
a corruption of the Latin name satury, and is not derived
from any savoury qualities, which, correctly speaking, it
does not possess, for it is truly aromatic. The adjective
savory has been extended to some similar herbs, which are
now sold as a mixture, dried in bottles, broken up with
stalks, wood, and all. Take care to use only leaves, finely
powdered, and avoid, by picking out, wood and stalks.
Savory is the best flavouring for green French beans,
scarlet and white rimners. Take care for this purpose to
obtain the entire plant, and the particular species, and not
a mixture with others, which would spoil the beans.
Greengrocers are sometimes so ignorant as to believe, or,
at all events, to assert, that one aromatic herb is as good
as another for beans, ' because they are all savoury ’ ;
their ignorance confounds the adjective wrongly applied to
aromatics with the corrupted name of the satury.
Mint, Mentha sativa or viridis ; used raw as a flavouring
AROMATIC AND SHARP SUBSTANCES
91
for sweet-sour sauce made of vinegar and sugar, to be eaten
with lamb, or boiled with green peas, etc.
Rosemary , Rosmarinus officmalis, L. ; used for marinading
fish and special kinds of meat.
Sage, leaves of Salvia officinalis, L. ; used for marinading
eels, and in combination with onions for stuffing roast ducks
or roast veal.
Tansy, Tanacetum vidgare ; occurs in old recipes, now
obsolete.
Fennel, Foenic^blum officinale; was used in pastry and
other dishes, now almost obsolete.
Dill, Anethum graveolens ; the herb and flower-tops are
used as condiments with pickles. Its odour is very fine,
and imparts itself agreeably to gravy soup.
Chervil, Anthriscus cerefolium, Hoffm. ; Germ. Korhel ;
used on the Continent as an ingredient of soups.
Angelica, Archangelica officinalis ; the stalks of this
plant which grows well in Northern Europe, are candied,
and used in puddings and pastry. They preserve a light-
green colour, which they also impart, together with their
fiavour, to spirits to be used as liqueurs.
Page 72
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
From this fourth group we pass by galgant, parsley, celery, etc., gradually into the domain of green condiments, such as onions, garlic, leek, etc., which also contain a sulphurous oil, like mustard and horseradish. But these will be treated of under the chapter relating to vegetables used for soups, sauces, and entremets, and are not included under the condiments described in the present chapter.
Fifth Group : Aromatic Herbs, falsely called Savoury
Herbs.
Bay -leaf, leaf of Laurus nobilis, L. ; used in pickles, marinades, and curries. This leaf acts by an aromatic oil, and besides develops some prussic acid by a decomposition of one of its ingredients.
Thy vie, the whole plant of Thymus vulgaris, L., in blossom. The variety called lemon thyme is preferred for force-meat.
Marjoram, Origanum majorana, L. Of this herb three varieties are used, called summer, winter, and boiling marjoram ; some also distinguish a wild and a sweet modification.
Basil {sweet), Ocymum basilicum, L. ; used for marinading fish and venison.
Savory, Satureja hortensis. Of this herb, two varieties, summer and winter savory, are used. The name savory is a corruption of the Latin name satury, and is not derived from any savoury qualities, which, correctly speaking, it does not possess, for it is truly aromatic. The adjective savory has been extended to some similar herbs, which are now sold as a mixture, dried in bottles, broken up with stalks, wood, and all. Take care to use only leaves, finely powdered, and avoid, by picking out, wood and stalks. Savory is the best flavouring for green French beans, scarlet and white runners. Take care for this purpose to obtain the entire plant, and the particular species, and not a mixture with others, which would spoil the beans. Greengrocers are sometimes so ignorant as to believe, or, at all events, to assert, that one aromatic herb is as good as another for beans, ' because they are all savoury ’ ; their ignorance confounds the adjective wrongly applied to aromatics with the corrupted name of the satury.
Mint, Mentha sativa or viridis ; used raw as a flavouring
AROMATIC AND SHARP SUBSTANCES
for sweet-sour sauce made of vinegar and sugar, to be eaten with lamb, or boiled with green peas, etc.
Rosemary , Rosmarinus officinalis, L. ; used for marinading fish and special kinds of meat.
Sage, leaves of Salvia officinalis, L. ; used for marinading eels, and in combination with onions for stuffing roast ducks or roast veal.
Tansy, Tanacetum vidgare ; occurs in old recipes, now obsolete.
Fennel, Foeniculum officinale; was used in pastry and other dishes, now almost obsolete.
Dill, Anethum graveolens ; the herb and flower-tops are used as condiments with pickles. Its odour is very fine, and imparts itself agreeably to gravy soup.
Chervil, Anthriscus cerefolium, Hoffm. ; Germ. Korhel ; used on the Continent as an ingredient of soups.
Angelica, Archangelica officinalis ; the stalks of this plant which grows well in Northern Europe, are candied, and used in puddings and pastry. They preserve a lightgreen colour, which they also impart, together with their flavour, to spirits to be used as liqueurs.