The "Queen" cookery books: Vegetables

by the directions given for dandelion, being first blanched, and then finished off in butter with lemon juice, cream, or any rich sauce or gravy, as you please It takes a little longer both to blanch and to cook than dandelion. Fennel (Fcnouil). — An indigenous plant, formerly more used than in the present day. It is nowadays chiefly used for garnishing various kinds of fish, mackerel, salmon, &c., or is minced and served with the melted butter sauce sent to table with these fish. The fennel should be blanched, well dried, and finely minced before it is added to the sauce. Few people seem to know that if mackerel, before broiling, are wrapped in fennel, and thus laid on the grid, the flavour of the fish is greatly enhanced. Fennel seeds are also used abroad in the preparation of a liqueur known as fi'nouillette. Garlic {Ail). — This is far more popular abroad than it is, or is likely to be, in this country. At the same time, if judiciously used, it often greatly enhances the flavour of many dishes. For instance, a peeled clove of garlic inserted in the knuckle end of a leg of mutton before roasting will give a peculiar taste much appreciated by connoisseurs, though the less cultivated gourmet would probably not realise the origin of the strange aroma. The clove should of course be removed before serving. The best way to use garlic for our taste is either as garlic vinegar or wine. The preparation is the same for both. Put half a dozen peeled cloves into a wide-necked bottle cover generously with either good vinegar or sherry (or Marsala), cork it down closely, shake it now and again every day for a week, then pour off the liquid, and keep it in small, closely-stoppered bottles. A drop or two is sufficient of either to flavour a salad, soup, or sauce. It should be remembered that unless a distinctly marked flavour is desired, it is best only to peel the clove, but not to cut it. “ Good King Henry." — This plant, also known as “ English mercury,” is common about farmyards. It is in season in June and July, the leaves are cooked exactly like spinach, and the stalks like asparagus, with any sauce to taste. When cooked and cold they make an excellent salad. Greens. — This name is applied to a very mixed collection of vegetables : broccoli sprouts, green kale, turnip and beetroot tops, dandelion, &c., all coming under this heading. The method is much the same in every case. Pick them well over, trim them neatly, tie them up in even bundles, and boil them sharply in plenty of fast boiling water (this obviates the bitter taste often noticed in them), uncovered till cooked ; then turn them on to a sieve, throw a double cloth over them, and leave them in a warm corner by the fire till thoroughly drained. Now lift them out, take off the string, arrange them neatly in a hot vegetable dish, and serve with white sauce or any salad dressing handed separately. If cooked carefully in this way they make a very nice dish, but, strictly speaking, are better if steamed ; for this, after washing, picking over, and tieing up as before, lay them in the steamer, adding a good bunch of herbs to the salted water, and let them cook sharply till done. The time of cooking depends