Herbs and Spices, Aromatic Sea-
soning of {see .(Vi-omatic Seasoning of Herbs
and Spices) .
Herbs, Aromatic Powdered, for
Seasoning. — Dry and pick away the stalks
from three ounces of thyme, three ounces of
marjoram, three ounces of basil, one ounce of
bay-leaves, and two ounces of winter savouiy ;
put them into a mortar, and with them two
cloves of garlic finely minced, half an ounce of
grated lemon-peel, haK an ounce of cayenne
pepper, one ounce of nutmeg, grated, one ounce
of powdered mace, two ounces of peppercorns,
and two ounces of cloves. Pound all thoroughly
in a mortar, pass the powder through a wire
sieve, and put it into bottles, which must be
securely corked until wanted. Time, one hour
to prepare. Probable cost, Is. 6d. for this quan-
tity. Half a tea-spoonful is enough for one
pint of sauce. j
Herbs, Bunch of Sweet.— A bunch of ■
sweet herbs, which is often mentioned in I
recipes for soups, stews, &c., consists of two
sprigs of parsley, one of orange or lemon
thyme, and one bay-leaf, ®r two sprigs of
parsley, one of sweet marjoram, one of winter
savoury, and one of lemon-thyme. These herbs
should be fastened securely together with thread;
they can then be easily removed before the dish
is served.
Herbs, Chopping.— Pick off the leaves,
wash and dry them in a Dutch oven as quickly
as possible without burning them. Hold the
leaves fii-mly in the left hand, and cut them
through very finely with a sharp knife. Turn
the long shreds round, and cut them finely
the other way ; then finish by chopping with
both hands with the knife.
Herbs, Drying and Storing for
Winter use.— Gather the herbs on a dry
day. They are at their greatest perfection just
before they begin to flower. Cleanse them
immediately, cut off the roots, divide them into
small bunches, and dry them in a Dutch oven
before the fire, or lay them on dishes in a
moderate oven. If this is not convenient, they
may bo divided into bimches, and laid on sheets
of paper in the sun, but the more quickly they
are dried the better will be their flavour. Care
must be taken that they do not burn. When
dry, it is usual to tie the herbs in paper bags,
and keep them hanging in a dry place until
wanted, but it is much the better plan to pick
off the leaves, pound them in a mortar, pass
them through a sieve, and the powder into
bottles, which must be kept closely corked.
The different herbs should be gathered and
dried in the following months : —
Basil. The middle of August.
Burnet. June, July, and August.
Chervil. May, Jime, and July.
Elder Flower. May, June, and July.
Fennel. May, June, and July.
Knotted Marjoram. July.
Mint. The latter end of June and July.
Parsley. May, June, and July.
Sage. August, and September.
Savoury, Summer. The latter end of July
and August.
Savoury, Winter. End of July and August.
Tarragon. June, July, and August.
Thyme. End of July and August.
Thyme, Lemon. End of July and August.
Thyme, Orange. June and July.
Herbs, Essence of, for Seasoning.—
Page 714
Presented as published in 1892. 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
Herbs and Spices, Aromatic Seasoning of {see Aromatic Seasoning of Herbs and Spices).
Herbs, Aromatic Powdered, for Seasoning. — Dry and pick away the stalks from three ounces of thyme, three ounces of marjoram, three ounces of basil, one ounce of bay-leaves, and two ounces of winter savoury ; put them into a mortar, and with them two cloves of garlic finely minced, half an ounce of grated lemon-peel, haK an ounce of cayenne pepper, one ounce of nutmeg, grated, one ounce of powdered mace, two ounces of peppercorns, and two ounces of cloves. Pound all thoroughly in a mortar, pass the powder through a wire sieve, and put it into bottles, which must be securely corked until wanted. Time, one hour to prepare. Probable cost, 1s. 6d. for this quantity. Half a tea-spoonful is enough for one pint of sauce.
Herbs, Bunch of Sweet.— A bunch of sweet herbs, which is often mentioned in recipes for soups, stews, &c., consists of two sprigs of parsley, one of orange or lemon thyme, and one bay-leaf, ®r two sprigs of parsley, one of sweet marjoram, one of winter savoury, and one of lemon-thyme. These herbs should be fastened securely together with thread; they can then be easily removed before the dish is served.
Herbs, Chopping.— Pick off the leaves, wash and dry them in a Dutch oven as quickly as possible without burning them. Hold the leaves firmly in the left hand, and cut them through very finely with a sharp knife. Turn the long shreds round, and cut them finely the other way ; then finish by chopping with both hands with the knife.
Herbs, Drying and Storing for Winter use.— Gather the herbs on a dry day. They are at their greatest perfection just before they begin to flower. Cleanse them immediately, cut off the roots, divide them into small bunches, and dry them in a Dutch oven before the fire, or lay them on dishes in a moderate oven. If this is not convenient, they may bo divided into bimches, and laid on sheets of paper in the sun, but the more quickly they are dried the better will be their flavour. Care must be taken that they do not burn. When dry, it is usual to tie the herbs in paper bags, and keep them hanging in a dry place until wanted, but it is much the better plan to pick off the leaves, pound them in a mortar, pass them through a sieve, and the powder into bottles, which must be kept closely corked.
The different herbs should be gathered and dried in the following months : — Basil. The middle of August. Burnet. June, July, and August. Chervil. May, Jime, and July. Elder Flower. May, June, and July. Fennel. May, June, and July. Knotted Marjoram. July. Mint. The latter end of June and July. Parsley. May, June, and July. Sage. August, and September. Savoury, Summer. The latter end of July
and August. Savoury, Winter. End of July and August. Tarragon. June, July, and August. Thyme. End of July and August. Thyme, Lemon. End of July and August. Thyme, Orange. June and July.
Herbs, Essence of, for Seasoning.—