Squeeze the juice from four fresh lemons, strain
it, and put it into an earthenware jar, and with
it a bottle of white wine, and half a pint of
vinegar. Add a drachm each of powdered
cloves, mace, basU, thyme, and nutmeg, also an
ounce of dried parsley, half a pound of salt,
and two ounces of pepper. Put the pan in the
oven, and bring the contents to the point of
boiling, then put on the cover, and keep them
simmering gently for four hours. Strain tke
liquid, filter it through blotting-paper, and
keep it in closely stoppered bottles tUl
wanted for use. Probable cost. Is., exclusive
of the wine. Three drops of the es«enco are
about enough for a pint. Taste, and add more
if required.
Herbs, Fried. — Pick, wash, drain, and
finely mince two handfuls of spinach, one of
parsley, and four or five yoTing onions. Put
them into a stc'W'pan, with a pinch of salt, one
ounce of butter, and one table-spoonful of broth.
Put on the lid and stew them gently, shaking
the pan frequently, and be careful they do not
burn. Fried herbs are often served as an ac-
companiment to calf's liver. Time, ten or
fifteen minutes. ProbaMe cost, 2d. Sufficient
for three or four persons.
Herbs, Lamb Chops with {see Lamb
Chops with Herbs).
Herbs, Powder of— Weigh the leaves
of the dried herbs {see Herbs, Drying and Storing
for Winter use), after they are separated from
the stalks. Take two ounces of lemon-thyme,
HER
( 31M
HER
two of sweet marjoram, two of winter savoury,
two of basil, four of dried parsley, and one
ounce of finely-minced lemon-rind. Pound
tlicse thorouf>-liiy in a mortar, sift the powder
through a wire sieve, and keep it in bottles
closel}- stoppered for use.
Herbs, Vinegar of. — The flavom- of
herbs may be extracted by being soaked in
vinegar, and in this form may be used for
soups and sauces, when fi-esh herbs cannot be
obtained. Gather the herbs on a dry day, and
at the proper season. Pick the leaves from the
stalks, and fill a wide-mouthed bottle ^vith
them. The •leaves may be shaken together, but
mu.st not be pressed down. Pour the best
pickling vinegar over them, let them infuse
for a month, then strain and bottle for use.
Probable cost, lOd. per pint.
Herbs, Wines of. — Herbs may be infused
in wine instead of vinegar, and when this is
tlone, the essence will be found useful for those
dishes in which the acidity imparted by vinegar
is not required. Proceed as with vinegar [see
the preceding recipe) , using sherry, claret, or any
light wine to fill the bottle. As wine is stronger
than vinegar, a fortnight will be found sufficient
to extract the flavom-. Time, about two weeks
to infuse.
Her Majesty's Pudding. — Flavour ✪ Fried Herbs
Page 715 · 2 recipe records on this page
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
Squeeze the juice from four fresh lemons, strain it, and put it into an earthenware jar, and with it a bottle of white wine, and half a pint of vinegar. Add a drachm each of powdered cloves, mace, basil, thyme, and nutmeg, also an ounce of dried parsley, half a pound of salt, and two ounces of pepper. Put the pan in the oven, and bring the contents to the point of boiling, then put on the cover, and keep them simmering gently for four hours. Strain the liquid, filter it through blotting-paper, and keep it in closely stoppered bottles till wanted for use. Probable cost. Is., exclusive of the wine. Three drops of the essence are about enough for a pint. Taste, and add more if required.
Herbs, Fried. — Pick, wash, drain, and finely mince two handfuls of spinach, one of parsley, and four or five young onions. Put them into a stewpan, with a pinch of salt, one ounce of butter, and one table-spoonful of broth. Put on the lid and stew them gently, shaking the pan frequently, and be careful they do not burn. Fried herbs are often served as an accompaniment to calf's liver. Time, ten or fifteen minutes. ProbaMe cost, 2d. Sufficient for three or four persons.
Herbs, Lamb Chops with {see Lamb
Chops with Herbs).
Herbs, Powder of— Weigh the leaves of the dried herbs {see Herbs, Drying and Storing for Winter use), after they are separated from the stalks. Take two ounces of lemon-thyme,
HER
( 31M
HER
two of sweet marjoram, two of winter savoury, two of basil, four of dried parsley, and one ounce of finely-minced lemon-rind. Pound these thoroughly in a mortar, sift the powder through a wire sieve, and keep it in bottles closely- stoppered for use.
Herbs, Vinegar of. — The flavour of herbs may be extracted by being soaked in vinegar, and in this form may be used for soups and sauces, when fresh herbs cannot be obtained. Gather the herbs on a dry day, and at the proper season. Pick the leaves from the stalks, and fill a wide-mouthed bottle with them. The •leaves may be shaken together, but must not be pressed down. Pour the best pickling vinegar over them, let them infuse for a month, then strain and bottle for use. Probable cost, lOd. per pint.
Herbs, Wines of. — Herbs may be infused in wine instead of vinegar, and when this is done, the essence will be found useful for those dishes in which the acidity imparted by vinegar is not required. Proceed as with vinegar [see the preceding recipe) , using sherry, claret, or any light wine to fill the bottle. As wine is stronger than vinegar, a fortnight will be found sufficient to extract the flavour. Time, about two weeks to infuse.
Her Majesty's Pudding. — Flavour
Records on this page
Fried HerbsHer Majesty's Pudding