Fried Herbs

Ingredients

• two handfuls of spinach
• one handful of parsley
• four or five young onions
• a pinch of salt
• one ounce of butter
• one tablespoonful of broth

Method

1. 1

   Pick, wash, drain, and finely mince the spinach, parsley, and onions.

2. 2

   Put them in a saucepan with salt, butter, and broth.

3. 3

   Cover and stew gently, shaking the pan frequently to prevent burning.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 715. The excerpt below is the record exactly as published.

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 half a pint of cream or new milk with half an ounce of pounded ahnonds, or if preferred; a little lemon or ratafia flavouring. Simmer gently, -and when lukewarm, pour the milk gi-aduaUy over two well-beaten eggs. Stir it over the fire for a minute or two, until it begins to thicken, then take it off and sweeten it, and when quite cool pour it into a buttered mould which has been lined \\-ith a small spongecake, previously sliced and soaked in sherry. Place a cover on the mould and steam the pudding. When done enough, let it stand a minute or two before fuming it out, and ornament with crystallised fruit of different colours. Time, three-quarters of an hour to .steam. Probable cost, 8d.,if made with milk. Sufficient for two persons. Herodotus Pudding, or Hilton Pudding. — Shred a quarter of a pound of .suet very finely, mix with it five ounces of finely-grated bread-crumbs, and five ounces of good figs minced as small as possible. Add a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.