An absurd idea prevails that "plain cooking"
requires no other seasoning beyond pepper and salt, and
perhaps some Worcester sauce or ketchup. There are
a number of other inexpensive condiments, besides these,
which could with advantage be used for the plainest of
cooking, and, with the needful amount of judgment and
reserve, all dishes can be so seasoned and flavoured,,
which would improve the monotony of " plain dishes "
at a very small cost.
Entrees and savoury dishes are as a rule rather
highly seasoned ; this should, however, be done with
moderation and in accordance with the dish.
Aromatic Herbs and Plants. — The following are
the names of herbs and plants mostly used in the
kitchen : Parsley, bayleaves, thyme, marjoram, sage,
tarragon, chervil, chives, onions, shallots, garlic, &c.
A number of these are used in a dry state, but either dry
or fresh they are used in a large variety of preparations.
When onions, shallots, or garlic are used they
should always be well blended with other flavours, so
that the peculiar and often objectionable taste of these
cannot be detected.
23
356 RECHERCHE COOKERY.
2, A Pinch of Salt or Pepper,
This expression is much used in cookery ; it is there-
fore necessary, in order to convey a notion of the accurate
quantities of a pinch, to state that a pinch of salt or
pepper should be ^ of an ounce, and a small pinch
(mostly applied to cayenne) y^ o^ ^^^ ounce in weight. It
would, however, be difficult and impracticable to make
use of the scales every time a pinch of salt or pepper is
required. The best plan is to ascertain the capacity of
one's fingers by weighing the quantity they hold, and
then getting accustomed as to the exact quantity required
for seasoning.
In the matter of spices, as well as of herbs and soup
vegetables, it is best, to avoid continually referring to the
scales, to accustom one's self as much as possible to
be able to tell by sight the weight of the needful quantity
of ingredients required.
S, Bouquet garni.
Procure a few branches of parsley, one or two sprigs
of thyme, 1 bayleaf, a spig of marjoram, a sprig of basil,
a little chives, green celery leaves, and a clove of garlic if
hked.
Wash and dry the parsley, chives and celer}^ cut the
latter in pieces about the size of the parsley, put all
nicely together in a bunch, and tie up with a piece of
string. Other aromatic herbs may be included in the
bunch if liked. Excessive use of strong smelhng herbs
must, however, be avoided.
4. Fried Parsley (Persil frit).
Fried parsley is mostly used to garnish fried dishes.
Remove the leaves from some fresh curly parsley, wash
well in cold water, drain, fold in a cloth and press gently
to extract all the water ; then put in a wire frying
basket, have some fat quite hot, fry the parsley for about
2 minutes (long enough to stiffen), then drain on a cloth
and use as required.
ELEMENTARY METHODS AND RULES. 357
5. Chopped Parsley (Persil hache).
Wash some parsley, trim off some of the stalks if
coarse, chop as finely as possible, place it in the corner
of a clean cloth, fold the end of the cloth, and hold
tightly under the water tap or rinse in a basin of cold
water, squeeze out all the water and put on a plate till
wanted.
6. To Chop an Onion,
Page 124
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
A modernized reading is not available for this page yet. You are seeing the original text.
An absurd idea prevails that "plain cooking"
requires no other seasoning beyond pepper and salt, and
perhaps some Worcester sauce or ketchup. There are
a number of other inexpensive condiments, besides these,
which could with advantage be used for the plainest of
cooking, and, with the needful amount of judgment and
reserve, all dishes can be so seasoned and flavoured,,
which would improve the monotony of " plain dishes "
at a very small cost.
Entrees and savoury dishes are as a rule rather
highly seasoned ; this should, however, be done with
moderation and in accordance with the dish.
Aromatic Herbs and Plants. — The following are
the names of herbs and plants mostly used in the
kitchen : Parsley, bayleaves, thyme, marjoram, sage,
tarragon, chervil, chives, onions, shallots, garlic, &c.
A number of these are used in a dry state, but either dry
or fresh they are used in a large variety of preparations.
When onions, shallots, or garlic are used they
should always be well blended with other flavours, so
that the peculiar and often objectionable taste of these
cannot be detected.
23
356 RECHERCHE COOKERY.
2, A Pinch of Salt or Pepper,
This expression is much used in cookery ; it is there-
fore necessary, in order to convey a notion of the accurate
quantities of a pinch, to state that a pinch of salt or
pepper should be ^ of an ounce, and a small pinch
(mostly applied to cayenne) y^ o^ ^^^ ounce in weight. It
would, however, be difficult and impracticable to make
use of the scales every time a pinch of salt or pepper is
required. The best plan is to ascertain the capacity of
one's fingers by weighing the quantity they hold, and
then getting accustomed as to the exact quantity required
for seasoning.
In the matter of spices, as well as of herbs and soup
vegetables, it is best, to avoid continually referring to the
scales, to accustom one's self as much as possible to
be able to tell by sight the weight of the needful quantity
of ingredients required.
S, Bouquet garni.
Procure a few branches of parsley, one or two sprigs
of thyme, 1 bayleaf, a spig of marjoram, a sprig of basil,
a little chives, green celery leaves, and a clove of garlic if
hked.
Wash and dry the parsley, chives and celer}^ cut the
latter in pieces about the size of the parsley, put all
nicely together in a bunch, and tie up with a piece of
string. Other aromatic herbs may be included in the
bunch if liked. Excessive use of strong smelhng herbs
must, however, be avoided.
4. Fried Parsley (Persil frit).
Fried parsley is mostly used to garnish fried dishes.
Remove the leaves from some fresh curly parsley, wash
well in cold water, drain, fold in a cloth and press gently
to extract all the water ; then put in a wire frying
basket, have some fat quite hot, fry the parsley for about
2 minutes (long enough to stiffen), then drain on a cloth
and use as required.
ELEMENTARY METHODS AND RULES. 357
5. Chopped Parsley (Persil hache).
Wash some parsley, trim off some of the stalks if
coarse, chop as finely as possible, place it in the corner
of a clean cloth, fold the end of the cloth, and hold
tightly under the water tap or rinse in a basin of cold
water, squeeze out all the water and put on a plate till
wanted.
6. To Chop an Onion,