Horse-radish (raifort). — This is not really a herb,
but for convenience’ sake it is here classed as such.
It is a long edible root, which is used principally
as a condiment. It is very stimulating and has a
strong acrid taste, strongly resembling mustard.
It can either be grated and made into a sauce, or
scraped into shavings and used as a garnish. It
is a favourite accompaniment to roast beef.
Marjoram (marjolaine). — A small quantity of
sweet marjoram finely minced is a favourite in-
gredient in different forcemeats, while a sprig of
the herb generally finds a place in the bouquet
garni, or bunch of herbs. It has a very pleasant
and aromatio flavour, and can be used either fresh
or dried.
Mint (menthe). — This is used principally for
making the sauce of the same name. A spray of
mint is also used in the cooking of green peas and
new potatoes, while it is customary to serve dried
and powdered mint with pea soup.
Nasturtiums (capucines). — The flowers and leaves
of this pretty plant can be used raw in salads, and
also in sandwiches. The flowers form a dainty
garnish and add a touch of colour to a green salad.
The young seeds are sometimes pickled, when they
resemble capers ; they also act as a preservative
in other pickles.
Parsley (persil). — One of the most valuable of
herbs, as it can be used both for flavouring and for
garnishing. It can be kept fresh for some days if
the stalks are placed in a jar of cold water, and the
water changed every day.
Peppermint. — A herbaceous plant of the mint
family, which grows largely in this country. It is
readily known by its strong aromatic odour and
pungent taste. A liquor distilled from the plant
is much used in the flavouring of sweetmeats and
cordials.
Sage (sauge). — This belongs to the same family
as mint. It is used principally for flavouring the
stuffing for pork, duck, and goose.
Savoury (sarriette). — A most important aromatio
herb, used principally for flavouring different vege-
tables, soups, and sauces. There are two kinds,
the summer and the winter savoury, and they can
be used both fresh and dried.
Shallot (echalote). — A small member of the onion
family, resembling garlic in form, but much more
delicate in flavour. It is very useful in cookery,
when a mild flavour of onion is desired.
Tarragon (estragon). — A very useful herb both
for flavouring and decorative purposes. It is a
favourite ingredient in salads and sauces, and the
pretty shape of the leaf lends itself admirably for
garnishing various cold dishes. Vinegar and mus-
tard flavoured with tarragon are much esteemed.
Tarragon is cultivated more in France than in this
country.
Thyme (thym) along with marjoram forms one
of the principal ingredients of a bunch of herbs.
It is a favourite flavouring and one that is easily
procured. There are two different kinds, the
common thyme and lemon thyme ; the latter must
be used very sparingly, as it has a very pronounced
taste.
SPICES, &c.
The term spice is applied to certain condiments
which have a hot pungent flavour. They are
derived from the fruit, the seed, the bark or the
root of various plants, and are used to impart
flavour and improve the taste of various dishes.
The following are among the best known spices :
Page 1008
Presented as published in 1914. 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
Horse-radish (raifort). — This is not really a herb, but for convenience’ sake it is here classed as such. It is a long edible root, which is used principally as a condiment. It is very stimulating and has a strong acrid taste, strongly resembling mustard. It can either be grated and made into a sauce, or scraped into shavings and used as a garnish. It is a favourite accompaniment to roast beef.
Marjoram (marjolaine). — A small quantity of sweet marjoram finely minced is a favourite ingredient in different forcemeats, while a sprig of the herb generally finds a place in the bouquet garni, or bunch of herbs. It has a very pleasant and aromatic flavour, and can be used either fresh or dried.
Mint (menthe). — This is used principally for making the sauce of the same name. A spray of mint is also used in the cooking of green peas and new potatoes, while it is customary to serve dried and powdered mint with pea soup.
Nasturtiums (capucines). — The flowers and leaves of this pretty plant can be used raw in salads, and also in sandwiches. The flowers form a dainty garnish and add a touch of colour to a green salad. The young seeds are sometimes pickled, when they resemble capers ; they also act as a preservative in other pickles.
Parsley (persil). — One of the most valuable of herbs, as it can be used both for flavouring and for garnishing. It can be kept fresh for some days if the stalks are placed in a jar of cold water, and the water changed every day.
Peppermint. — A herbaceous plant of the mint family, which grows largely in this country. It is readily known by its strong aromatic odour and pungent taste. A liquor distilled from the plant is much used in the flavouring of sweetmeats and cordials.
Sage (sauge). — This belongs to the same family as mint. It is used principally for flavouring the stuffing for pork, duck, and goose.
Savoury (sarriette). — A most important aromatio herb, used principally for flavouring different vegetables, soups, and sauces. There are two kinds, the summer and the winter savoury, and they can be used both fresh and dried.
Shallot (echalote). — A small member of the onion family, resembling garlic in form, but much more delicate in flavour. It is very useful in cookery, when a mild flavour of onion is desired.
Tarragon (estragon). — A very useful herb both for flavouring and decorative purposes. It is a favourite ingredient in salads and sauces, and the pretty shape of the leaf lends itself admirably for garnishing various cold dishes. Vinegar and mustard flavoured with tarragon are much esteemed. Tarragon is cultivated more in France than in this country.
Thyme (thym) along with marjoram forms one of the principal ingredients of a bunch of herbs. It is a favourite flavouring and one that is easily procured. There are two different kinds, the common thyme and lemon thyme ; the latter must be used very sparingly, as it has a very pronounced taste.
SPICES, &c.
The term spice is applied to certain condiments which have a hot pungent flavour. They are derived from the fruit, the seed, the bark or the root of various plants, and are used to impart flavour and improve the taste of various dishes.
The following are among the best known spices :