Cassell's dictionary of cookery

strain off, repeating it with the strained liquor over fresh herbs if it is wished to have the essence very strong. This impregnates soups or sauces with the flavour without anj^ appearance of the herb, and it will keep good for years, whilst a very small quantity suffices. The proper season for gathering the following herbs to be preserved in cither mode or in both, is as follows :— Basil, from the middle cf August to middle of September ; knotted marjoram, from beginning of July to end of August ; savory, the same ; thyme, throughout June and July : mint, July ; sage, August and September; tarragon and burnet, from July and August ; chervil, parsley, and fennel, May, June, and July. Pot, Pepper (see Pepper Pot). Potted Dishes. — Eecipes for the following potted dishes will be found under their respective headings : — Mutton Neat's Feet Neat's Tongue OllTOLANS Ox Cheek O.K Tongues Ox Tongue, Whole Partridge Pheasant Pigeon Poultry Rabbits Salmon Shell Fish Shrimps Smelts SNiPEs(Irish Fashion) Sprats Tongues Trout Veal. Anchovies Australian Me. it Beef Cheese Chicken and Ham Crab Crayfish Eels Eggs Fowl Fowl with Ham Grilse or Trout Grouse Ham " Ham and Fowl Hare Herrings Lamprey Larks Lobster Mackerel Potted Head. — Cleanse perfectly half a bullock's head and a cow-heel. Put them into lukewarm water, and let them soak for two or three hours. Drain them, and put them into a stewpan ; cover with cold water, and let them simmer very gently until the meat is quite tender. Pour the liquid into a separate bowl, and set it in a cool place. Let the meat cool, remove from it the bones, skin, and sinew, and cut it into very small pieces. Skim the fat from the top of the broth, strain the liquor, and put it into a jar, with the minced meat and a seasoning of salt, cayenne, and pounded mace. Cover closely, and let it bake in a gentle oven for three hours longer. Pour it into small moulds, and let these stand in a cool place. When quite cold the preparation will form a jelly, and it should be turned out for use, and served cold. Garnish the dish with sprigs of fresh parsley. If the jelly is so stiff that there is a difficulty in turning it out, plunge the mould into boiling water for a second or two, and it will come away easily. Time, about three hours to simmer the head from the time the water reaches the boilingpoint. Probable cost of bullock's head^ 8d. per pound. Potted Meat. — To pot meat is one way of preserving it longer than would be possible in the ordinary way ; and in potting it this is done by pounding the flesh to a pulp in a mortar, mixing it with salt and spices, pressing it into a jar, and covering it with a thick coat of melted butter or lard to exclude the air. The jar is then tied down tightly with bladder or oiled paper. The remains of any tender, wellroasted meat will answer just as well for jDotting as if it were dressed for the purpose ; but care should be taken first that the meat is cut through, and that every little piece of skin, fat, sinew, and gristle is removed, and afterwards that it is pounded so thoroughly that not a single lump is to be found in it.