A faggot of herbs, is constantly referred to in cook- ing, and is a mixture of parsley, thyme, and bayleaf, and sometimes marjoram, rosemary, and a clove of garlic ; these are tied into a bunch, and are used for seasoning. Wash the parsley, and arrange the other herbs so that they are enclosed within the parsley. The ends of the parsley should be folded over to more effectually enclose the herbs, and then tied round with string. A small handful of parsley, weighing say one ounce, one sixteenth in weight of thyme, the same weight of bay-leaves, the same weight of marjoram, and, if used, one clove only of garlic, constitute an ordinary bouquet garni, or faggot of herbs. Dried herbs. These should always be to hand, and are best pre- pared in the following way : Gather the herbs just before flowering, which is when their flavour is the strongest. Dry them quickly in an over or before a screen, and pick out all the stalks. Gouffe recom- mends the following preparations : — quarter ounce of thyme, one-eighth ounce of marjoram, quarter ounce of bay-leaf, one-eighth ounce of rosemary. These are to be pounded in a mortar, with half ounce of nutmeg, quarter ounce of whole pepper, half ounce of cloves, one-eighth ounce of cayenne pepper, and passed through a fine hair sieve, and kept in a dry place in a well-stoppered bottle. In these proportions a good seasoning is secured. The proportion for mixing with salt is one ounce of the mixture with four ounces of dry salt. This mixture is called spiced salt. Pot an Feu and Bouilli. 85 In addition to the usual flavourings, the following should be to hand : white vinegar, Tarragon vinegar (which you can make yourself by putting into a half- pint bottle of good vinegar three or four sprigs of tarragon, and in three weeks it is ready), vanilla, garlic, orange flower water, chillies, mixed pickles and olive oil. POT AU FEU AND BOUILLI. TO MAKE FIVE QUARTS. Ingredients. 4 lbs. of Beef. 2 Leeks. 2 Parsnips. 2 lbs. of Bones. 2 Carrots. 2 Turnips. 2 Onions. Celery. Bouquet garni✪ Pot au Feu and Bouilli. 1. Take a piece of fresh beef, weighing 4-}lbs., but not very fat, and 2lbs. of broken bones. 2. Tie up the meat neatly with string or tape. 3. Put all into a large saucepan. 4. Add filtered rain-water to well cover the meat and bones. 5. Set it over the fire. 6. Let the contents come as near as possible to the boil without boiling. 7. P.emove carefully the scum which will rise as the water warms. 8. Add at intervals half a pint of cold water sufficient to make five quarts of broth ; this will have the effect of check- ing the ebullition, and will help the scum to rise. When the scum is all removed, (9) put in a teaspoom ful of whole pepper and fifteen allspice tied up in a muslin bag, an ounce of salt, one onion stuck with three cloves, one leek slit into four, wait ten minutes. 10. Add three carrots of average size, cut in two-inch lengths, wait ten minutes. 11. Add two turnips of average size, each cut in four, and a bouquet garni 86 Buckmaster s Cookery .

AI-modernized reading of the original text

A faggot of herbs, is constantly referred to in cooking, and is a mixture of parsley, thyme, and bayleaf, and sometimes marjoram, rosemary, and a clove of garlic ; these are tied into a bunch, and are used for seasoning. Wash the parsley, and arrange the other herbs so that they are enclosed within the parsley. The ends of the parsley should be folded over to more effectually enclose the herbs, and then tied round with string. A small handful of parsley, weighing say one ounce, one sixteenth in weight of thyme, the same weight of bay-leaves, the same weight of marjoram, and, if used, one clove only of garlic, constitute an ordinary bouquet garni, or faggot of herbs. Dried herbs. These should always be to hand, and are best prepared in the following way : Gather the herbs just before flowering, which is when their flavour is the strongest. Dry them quickly in an over or before a screen, and pick out all the stalks. Gouffe recommends the following preparations : — quarter ounce of thyme, one-eighth ounce of marjoram, quarter ounce of bay-leaf, one-eighth ounce of rosemary. These are to be pounded in a mortar, with half ounce of nutmeg, quarter ounce of whole pepper, half ounce of cloves, one-eighth ounce of cayenne pepper, and passed through a fine hair sieve, and kept in a dry place in a well-stoppered bottle. In these proportions a good seasoning is secured. The proportion for mixing with salt is one ounce of the mixture with four ounces of dry salt. This mixture is called spiced salt. Pot an Feu and Bouilli. In addition to the usual flavourings, the following should be to hand : white vinegar, Tarragon vinegar (which you can make yourself by putting into a halfpint bottle of good vinegar three or four sprigs of tarragon, and in three weeks it is ready), vanilla, garlic, orange flower water, chillies, mixed pickles and olive oil. POT AU FEU AND BOUILLI. TO MAKE FIVE QUARTS. Ingredients. 4 lbs. of Beef. 2 Leeks. 2 Parsnips. 2 lbs. of Bones. 2 Carrots. 2 Turnips. 2 Onions. Celery. Bouquet garni. 1. Take a piece of fresh beef, weighing 4-}lbs., but not very fat, and 2lbs. of broken bones. 2. Tie up the meat neatly with string or tape. 3. Put all into a large saucepan. 4. Add filtered rain-water to well cover the meat and bones. 5. Set it over the fire. 6. Let the contents come as near as possible to the boil without boiling. 7. P.emove carefully the scum which will rise as the water warms. 8. Add at intervals half a pint of cold water sufficient to make five quarts of broth ; this will have the effect of checking the ebullition, and will help the scum to rise. When the scum is all removed, (9) put in a teaspoom ful of whole pepper and fifteen allspice tied up in a muslin bag, an ounce of salt, one onion stuck with three cloves, one leek slit into four, wait ten minutes. 10. Add three carrots of average size, cut in two-inch lengths, wait ten minutes. 11. Add two turnips of average size, each cut in four, and a bouquet garni Buckmaster's Cookery.

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Buckmaster's cookery