This
composition gives a fine flavour to white sauces, and if a glass of
brandy be added, it will keep good for a considerable time.
* * * * *
CELERY VINEGAR.
Pound two gills of celery seed, put it into a bottle ind fill it with
strong vinegar; shake it every day for a fortnight, then strain it, and
keep it for use. It will impart a pleasant flavour of celery to any
thing with which it is used. A very delicious flavour of thyme may be
obtained, by gathering it when in full perfection; it must be picked
from the stalks, a large handful of it put into a jar, and a quart of
vinegar or brandy poured on it; cover it very close--next day, take all
the thyme out, put in as much more; do this a third time; then strain
it, bottle and seal it securely. This is greatly preferable to the dried
thyme commonly used, during the season when it cannot be obtained in a
fresh state. Mint may be prepared in the same way. The flavour of both
these herbs must be preserved by care in the preparation: if permitted
to stand more than twenty hours in the liquor they are infused in, a
coarse and bitter taste will be extracted, particularly from mint.
* * * * *
VEGETABLES.
TO DRESS SALAD.
To have this delicate dish in perfection, the lettuce, pepper grass,
chervil, cress, &c.
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