Mate, or Paraguay Tea, Prepara-
tion of. — " The method of preparing this tea
is very simple ; it is, nevertheless, peculiar. A
cup, which is called a mate, is employed, which
frequently consists of a gouid, but is sometimes
made of silver or other material. Into this
cup is introduced a long tube, called a bombilla,
at the end of which is a bowl, pierced with
holes, or a round piece of basket-work, the
object of which is to allow the fluid to be
sucked up without the solid particles passing
into the mouth. A small quantity of the yerva
is then placed in the cup, covering the bowl of
the tube, and boiling water is poured upon it.
A little sugar is frequently added, and when
cold enough, the liquid is sucked up through
the tube. The beverage thus formed has a
slightly aromatic smell, but very much less than
either tea or coffee, and is slightly bitter to the
taste."
Matelote Sauce for Pike {sec Pike,
Matelote Sauce for) .
Matelote Sauce, Ox Tail with {sec
Ox Tail with Matelote Sauce).
Matrimony Sauce (for dumpKngs).— Put
a bit of butter into cold water in a saucepan ;
dust in a little flour, stirring one way tiU they
are completely mixed; then add some brown
sugar and a table-spoonful or so of vinegar✪ Matrimony Sauce.
Continue stirring tQl the sauce boils ; pour into
a basin, and serve.
May Nectar. — This delicately-flavoured
and refreshing beverage is rarely drunk in
England, partly because it is so little known,
and also because the necessary herbs and in-
gredients are not aU easily obtained. They
should be gathered just before the May
nectar is to be made. Pluck six leaves of
each of the following : — Tarragon, garden
geranium, milfoil, and pimpernel; half that
quantity of black-currant, balm, mint, basil,
lungwort, and balsam leaves. Slice in a
lemon ; add also a few sprigs of lavender, half
a pound of crushed white sugar, twenty leaves
of balm, fifteen of peppennint, and two of the
wild sweet-scented woodruff with the blossom.
After having put these into a punch-bowl, pour
over the whole four bottles of German wine✪ May Nectar.
Flowers may be thrown on the top, but not
until the last moment. The nectar must be
allowed to steep for an hour or two before
being di-unk. The probable cost depends greatly
on the quantity of wine used. Sufficient for
eight or ten persons.
May "Wine.— Throw into a pimch-bowl a
bottle of hock, slice into that a lemon, an
orange, or add a few strawberries, a glass of
sherry, and sufficient crushed white sugar to
sweeten. Now put in twelve little sprays of
leaves of the sweet woodrufi', and if in bloom
some of the blossoms. Let them steep an hour,
and serve out with a ladle. Sweet-scented
flowers are often thrown in, and must float on
the top, and leaves of sweet herbs, and of other
fragrant plants, such as the lemon-plant and
lavender, may be added. May wine✪ May Wine may be
iced.
Page 905 · 3 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
Mate, or Paraguay Tea, Preparation of. — " The method of preparing this tea is very simple ; it is, nevertheless, peculiar. A cup, which is called a mate, is employed, which frequently consists of a gouid, but is sometimes made of silver or other material. Into this cup is introduced a long tube, called a bombilla, at the end of which is a bowl, pierced with holes, or a round piece of basket-work, the object of which is to allow the fluid to be sucked up without the solid particles passing into the mouth. A small quantity of the yerva is then placed in the cup, covering the bowl of the tube, and boiling water is poured upon it. A little sugar is frequently added, and when cold enough, the liquid is sucked up through the tube. The beverage thus formed has a slightly aromatic smell, but very much less than either tea or coffee, and is slightly bitter to the taste."
Matelote Sauce for Pike {sec Pike, Matelote Sauce for) .
Matelote Sauce, Ox Tail with {sec
Ox Tail with Matelote Sauce).
Matrimony Sauce (for dumplings).— Put a bit of butter into cold water in a saucepan ; dust in a little flour, stirring one way till they are completely mixed; then add some brown sugar and a table-spoonful or so of vinegar. Continue stirring till the sauce boils ; pour into a basin, and serve.
May Nectar. — This delicately-flavoured and refreshing beverage is rarely drunk in England, partly because it is so little known, and also because the necessary herbs and ingredients are not aU easily obtained. They should be gathered just before the May nectar is to be made. Pluck six leaves of each of the following : — Tarragon, garden geranium, milfoil, and pimpernel; half that
quantity of black-currant, balm, mint, basil, lungwort, and balsam leaves. Slice in a lemon ; add also a few sprigs of lavender, half a pound of crushed white sugar, twenty leaves of balm, fifteen of peppennint, and two of the wild sweet-scented woodruff with the blossom. After having put these into a punch-bowl, pour over the whole four bottles of German wine. Flowers may be thrown on the top, but not until the last moment. The nectar must be allowed to steep for an hour or two before being drunk. The probable cost depends greatly on the quantity of wine used. Sufficient for eight or ten persons.
May "Wine.— Throw into a punch-bowl a bottle of hock, slice into that a lemon, an orange, or add a few strawberries, a glass of sherry, and sufficient crushed white sugar to sweeten. Now put in twelve little sprays of leaves of the sweet woodrufi', and if in bloom some of the blossoms. Let them steep an hour, and serve out with a ladle. Sweet-scented flowers are often thrown in, and must float on the top, and leaves of sweet herbs, and of other fragrant plants, such as the lemon-plant and lavender, may be added. May wine may be iced.
Records on this page
Matrimony SauceMay NectarMay Wine