Burnet. — The use of this perennial plant has gone somewhat out
of fashion. In former times it made one of the principal ingredients
in claret cup, its leaves, when slightly bruised, smelling like
cucumber. Its modern use is confined to salads, and combined with
tarragon, chives, and chervil, burnet forms the French ‘ ravigote.’
Although called pimprenelle in French, it must not be confused with
the English pimpernel, which is poisonous.
Capsicums.— Of these there are several kinds which are cultivated
in the East and West Indies and in America. They yield a fruit
which is pungent and stimulating, and in Mexico the pods are called
SEASONING AND FLAVOURING
107
chillies ; these are used to make a hot pickle and chilli vinegar. It
is the powder of the seeds and pods dried that constitutes cayenne
pepper. Capsicums owe their power to an active principle called
capsicin, and are considered to be very wholesome.
Savoury Herbs. — Of this flavouring herb there are two varieties,
the summer savory ( Satureja hortensis), and the winter savory
(Satureja montana). It was introduced into England in the seven-
teenth century. Both varieties are extensively used for flavouring and
seasoning purposes.
Marjoram. — There are four kinds of marjoram, but the sweet or
knotted marjoram ( Origanum Major aria), a native of Portugal, and
introduced into this country in the sixteenth century, is the kind
generally used in our kitchens. It imparts a delicious flavour to
soups, sauces, stews, &c. In July the leaves are dried and kept for
winter use.
Mint. — Mint belongs to a family of plants called Labiatce. The
spearmint ( Mentlia viridis) cultivated in our gardens has the most
agreeable flavour of the various kinds of mbit, and is the one most
generally used in cookery. It possesses the property of correcting
flatulency, hence the custom of using it in pea-soup and with new
potatoes, &c.
Bay-leaves. — The leaves of the common laurel (Primus laurus-
cerasus ) are employed for culinary purposes to give a kernel-like
flavour to stocks, mirepoix, sauces, custards, puddings, blanc-manges,
and the milk and water with which cakes are mixed. They are
generally dried for use.
Basil. — This is a favourite herb with the French cooks ; it has a
scent very like that of cloves. Basil for winter use can be obtained
in bottles, and it is the best herb for clear mock-turtle and other clear
soups made of shell-fish. It is also used for flavouring vinegar.
The middle of August is the best time for making basil vinegar.
Onions. — The name onion is given to all plants of the onion tribe,
in which we include leek, garlic, and shallot (echalote) . The onion is un-
doubtedly, next to salt, the most valuable of all flavouring substances
used in cookery.
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.
Page 68
Presented as published in 1901. 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
Burnet. — The use of this perennial plant has gone somewhat out of fashion. In former times it made one of the principal ingredients in claret cup, its leaves, when slightly bruised, smelling like cucumber. Its modern use is confined to salads, and combined with tarragon, chives, and chervil, burnet forms the French ‘ ravigote.’ Although called pimprenelle in French, it must not be confused with the English pimpernel, which is poisonous.
Capsicums.— Of these there are several kinds which are cultivated in the East and West Indies and in America. They yield a fruit which is pungent and stimulating, and in Mexico the pods are called
chillies ; these are used to make a hot pickle and chilli vinegar. It is the powder of the seeds and pods dried that constitutes cayenne pepper. Capsicums owe their power to an active principle called capsicin, and are considered to be very wholesome.
Savoury Herbs. — Of this flavouring herb there are two varieties, the summer savory ( Satureja hortensis), and the winter savory (Satureja montana). It was introduced into England in the seventeenth century. Both varieties are extensively used for flavouring and seasoning purposes.
Marjoram. — There are four kinds of marjoram, but the sweet or knotted marjoram ( Origanum Major aria), a native of Portugal, and introduced into this country in the sixteenth century, is the kind generally used in our kitchens. It imparts a delicious flavour to soups, sauces, stews, &c. In July the leaves are dried and kept for winter use.
Mint. — Mint belongs to a family of plants called Labiatce. The spearmint ( Mentlia viridis) cultivated in our gardens has the most agreeable flavour of the various kinds of mbit, and is the one most generally used in cookery. It possesses the property of correcting flatulency, hence the custom of using it in pea-soup and with new potatoes, &c.
Bay-leaves. — The leaves of the common laurel (Prunus laurocerasus) are employed for culinary purposes to give a kernel-like flavour to stocks, mirepoix, sauces, custards, puddings, blanc-manges, and the milk and water with which cakes are mixed. They are generally dried for use.
Basil. — This is a favourite herb with the French cooks ; it has a scent very like that of cloves. Basil for winter use can be obtained in bottles, and it is the best herb for clear mock-turtle and other clear soups made of shell-fish. It is also used for flavouring vinegar. The middle of August is the best time for making basil vinegar.
Onions. — The name onion is given to all plants of the onion tribe, in which we include leek, garlic, and shallot (echalote) . The onion is undoubtedly, next to salt, the most valuable of all flavouring substances used in cookery.
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.