The encyclopaedia of practical cookery

Herb Pudding'.— Put 1 pint of coarse oatmeal in a basin with warm water to cover, and soak for an hour. Finely mince ^lb. of uncooked meat of any kind, and equal quantities each of leeks, spinach, and parsley, the two latter having been well washed in several waters and scalded. Strain the soaked oatmeal, mix the Herbs with them, also a finely-chopped onion. Season the mixture to taste with salt and pepper, turn it into a buttered pudding-basin, tie a floured cloth over the top, put it into a saucepan of boiling water, and boil for two hours. When cooked, turn the pudding out of the basin on to a hot dish, and serve. Herb Soup. — Well wash and chop 2 handfuls each of spinach, chervil, and sorrel, put them in a stewpan with a few chopped sprigs of parsley and a small piece of butter, and steam by the Herbs — continued. side of the fire till the Herbs are soft ; then mix in smoothly J teacupful of flour and 2qts. of clear stock, and simmer gently for twenty minutes, seasoning with salt and a little grated nutmeg. Boil some eggs till hard, peel them, cut each into four pieces, put them in a tureen, pour the soup over, and serve with sippets of fried bread. Herb Soup with Parmesan Cheese. — Wash in plenty of water a head of young celery, 1 handful each of chervil, chives, and sorrel, a few sprigs of parsley, and a small quantity of tarragon ; drain the Herbs thoroughly, and cut them into pieces. Put them in a saucepan with 3 pints of clear broth, and boil gently till tender. Cut some slices, iin. thick, of stale bread or French rolls into pieces about the size round of a shilling, using a small tin cutter for the purpose, dip them in hot butter, and roll in finely-grated Parmesan cheese, giving them a good coating. Spread a sheet of white paper over a baking-tin, arrange the pieces of bread on it, and bake until lightly browned. Put the croutons in a soup-tureen, pour the soup over them, and serve. Herb Tea. — Put 1 table-spoonful of mixed Herbs of all sorts in a basin, and pour over them pint of boiling water. Cover the bowl, stand it in a small saucepan containing boiling water, and let it steep for ten minutes. This tea can be sweetened if desired. A few sprigs of sage, burnet, balm, and sorrel, half a lemon sliced, with 3 pints of boiling water poured over it, sweetened to taste, and left closely covered till cold, make an agreeable medicinal drink. Herb Vinegar.— (1) Put 1 pint of tarragon-leaves in a stone or earthenware jar with one-quarter the quantity each of chives and chervil, pour in 2qts. of vinegar, and leave them for a fortnight. Strain the vinegar into small bottles, and cork them down. Pour another quart of boiling vinegar over the Herbs, and leave them for a month, putting a plate or cover over the jar. Strain the vinegar off the Herbs, and bottle as before. Keep the bottles of vinegar in a dry cupboard. (2) Put into a large wide-mouthed bottle or jar ljoz. each of shallots, chives, savory, and tarragon, and § teacupful each of the tops of mint and the tops of balm ; pour over 2qts. of boiling vinegar, cork the bottle, and let it stand in the sun for a fortnight. Then strain through a cloth, squeezing the Herbs well. Let it stand for a day that the sediment may settle, run it through a filter or flannel bag, and put it into small bottles, corking them well.