much milder than any Onion. They are indigenous in England.
Chives are extremely tender, and the leaves, finely-minced, are
very useful. The Fourniture of a Salad is brought on a small
plate if the Salad is mixed in the dining-room. This Fourniture
in France is made of delicately-minced chervil, tarragon, chives,
and the neglected pimpernel of our English fields. In England
equal proportions of finely-minced chives, chervil, buraet, and
tarragon, are used. Or, as sometimes is liked, very small spring
onions, or Onion Threads, can be substituted for the chives.
Whether the Salad is mixed in the dining-room or else-
where, the Fourniture should be added at the last moment, and
briskly stirred into the salad ; a wooden spoon and fork should
be used, in order to thoroughly amalgamate the Fourniture
with the Salad.
A variety of pot-herbs, added to a variety of fresh vege-
tables, gives infinitely better flavour to dishes than any amount
of artificial flavourings and grocers’ sauces.
The French Bouquet Garni, and our own Bundle of Herbs or
Bunch of Herbs, consist of a small bunch of parsley, a sprig of
thyme, and one bay leaf✪ Bouquet Garni. Blanch the parsley, and fold it over
the thyme and the bay leaf, being careful to tie the little bundle
together with twine. In this way the Herbs are easily removed
when they have served their purpose of flavouring. It is
often a good plan to sew up Herbs in a bit of muslin, making a
little bag. After long simmering the Herbs will have become
absorbed in the broth, and only the muslin will need removal.
It should be remembered that one measured teaspoonful of
dried herbs is equal to one dessertspoonful of fresh herbs. A
teaspoonful is reckoned equal to a quarter of an ounce dry
measure, a dessertspoonful to half an ounce, a tablespoonful to
one ounce. Herbs, if dried, should be measured when powdered
and freed from all bits of stalk. If fresh, they should be
measured when they have been finely minced.
335
CHAPTER X.
SANDWICHES AND FANCY BUTTERS.
Sandwiches are among the smaller items of Cookery which have
so greatly improved of late years, probably owing to their
popularity at five o’clock tea. It is no longer thought that
Sandwiches can be cut anyhow and by anybody, and that all that
is required is to have slices of cold meat, coarsely smeared with
mustard, laid between thick pieces of buttered bread, so that a
hungry traveller who can get nothing else may be glad to eat
them.
Sandwiches should always be cut from yesterday’s loaf, and
the loaf should be a tinned one and close in the grain. The
bread should be cut an eighth of an inch thick, and about two
inches long. The crust should be pared off the bread before the
slices are cut, and it can then be used for raspings or bread-
crumbs. If slices of meat are used every particle of skin and
gristle must be removed, but pounded meat or puree of game is
generally preferred. A small leaf of crisp young lettuce, or some
mustard and cress, is a great improvement. If Sandwiches have
to be cut some time before they are wanted, a damp cloth laid
over them will keep them moist. If exposed to the air, or covered
with a dish, Sandwiches dry up very quickly. When cheese is
used the Sandwiches must not be prepared till they are wanted,
as the cheese quickly loses its flavour. Mr.
Page 266 · 1 recipe record on this page
Presented as published in 1898. 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
much milder than any Onion. They are indigenous in England. Chives are extremely tender, and the leaves, finely-minced, are very useful. The Fourniture of a Salad is brought on a small plate if the Salad is mixed in the dining-room. This Fourniture in France is made of delicately-minced chervil, tarragon, chives, and the neglected pimpernel of our English fields. In England equal proportions of finely-minced chives, chervil, burnet, and tarragon, are used. Or, as sometimes is liked, very small spring onions, or Onion Threads, can be substituted for the chives. Whether the Salad is mixed in the dining-room or elsewhere, the Fourniture should be added at the last moment, and briskly stirred into the salad ; a wooden spoon and fork should be used, in order to thoroughly amalgamate the Fourniture with the Salad.
A variety of pot-herbs, added to a variety of fresh vegetables, gives infinitely better flavour to dishes than any amount of artificial flavourings and grocers’ sauces.
The French Bouquet Garni, and our own Bundle of Herbs or Bunch of Herbs, consist of a small bunch of parsley, a sprig of thyme, and one bay leaf. Blanch the parsley, and fold it over the thyme and the bay leaf, being careful to tie the little bundle together with twine. In this way the Herbs are easily removed when they have served their purpose of flavouring. It is often a good plan to sew up Herbs in a bit of muslin, making a little bag. After long simmering the Herbs will have become absorbed in the broth, and only the muslin will need removal.
It should be remembered that one measured teaspoonful of dried herbs is equal to one dessertspoonful of fresh herbs. A teaspoonful is reckoned equal to a quarter of an ounce dry measure, a dessertspoonful to half an ounce, a tablespoonful to one ounce. Herbs, if dried, should be measured when powdered and freed from all bits of stalk. If fresh, they should be measured when they have been finely minced.
CHAPTER X.
SANDWICHES AND FANCY BUTTERS.
Sandwiches are among the smaller items of Cookery which have so greatly improved of late years, probably owing to their popularity at five o’clock tea. It is no longer thought that Sandwiches can be cut anyhow and by anybody, and that all that is required is to have slices of cold meat, coarsely smeared with mustard, laid between thick pieces of buttered bread, so that a hungry traveller who can get nothing else may be glad to eat them.
Sandwiches should always be cut from yesterday’s loaf, and the loaf should be a tinned one and close in the grain. The bread should be cut an eighth of an inch thick, and about two inches long. The crust should be pared off the bread before the slices are cut, and it can then be used for raspings or breadcrumbs. If slices of meat are used every particle of skin and gristle must be removed, but pounded meat or puree of game is generally preferred. A small leaf of crisp young lettuce, or some mustard and cress, is a great improvement. If Sandwiches have to be cut some time before they are wanted, a damp cloth laid over them will keep them moist. If exposed to the air, or covered with a dish, Sandwiches dry up very quickly. When cheese is used the Sandwiches must not be prepared till they are wanted, as the cheese quickly loses its flavour. Mr.
Records on this page
Bouquet Garni