Sage Gargle (for sore throat). — Boil a
handful of sage-leaves in a pint of water till the
liquor is reduced one-half. Strain it, let it get
cold, then mix with it half a pint of vinegar,
and sweeten with honey or sugar. A glassful
of port may be added to the gargle, or not.
Sage Goose Stuffing {see Goose Stufling,
Sage and Onion).
Sage, Onion, and Apple Stuffing
for Geese, Pork, and Ducks,— Put four
apples, four onions, four sage-leaves, and four
lemon-thj-me leaves into a saucepan with as
much water as will cover them. Let them
simmer till tender, then pour off the water, and
'rub them through a sieve. Season the pulp
with pepper and salt, mix with it as much
mashed potato as will make it di-y and smooth✪ Sage, Onion, and Apple Stuffing for Geese, Pork, and Ducks,
and the .stuffing will be ready for use. If liked,
a spoonful of boiled rice may be mixed with the
sage and onions instead of the potatoes. Time,
an hour or more. Probable cost, about 4d. Suf-
ficient for one goose or two ducks.
Sage, Properties of.— Sage once had a
high reputation for its medicinal qualities;
but at picsent these do not appear to be much
thought of. It possesses, however, some as-
tringent and aromatic powers ; and a decoc-
tion, or sage tea, is of use in cases of debility
of the stomach, and in nervous disorders. The
broad-leaved balsamic species is the most effi-
cacious for its medicinal qualities and as a tea
herb. Sage is also introduced into cheese, and
we have given above an excellent recipe for the
manufacture of sage cheese.
Sage Tea. — "The virtues of sage," says
Dr. Paris, " have been so extravagantly praised
that, like many of our remedies, the plant is
fallen into disuse from the disgust which its
panegyrists have excited. I am convinced,
however, that in the fonn of infusion it pos-
sesses some power of allaying the irritability of
the stomach, and that, on many occasions, it
will furnish a salutary beverage."
Sage, Varieties of. — The varieties of sage
are tlio common or red, the green, the small-
leaved or sage of virtue, and the broad-leaved
or balsamic. The red is the principal sort in
culinary use, having the most agreeable and
fullest flavour; the green is next in estimation
with the cook ; but the smaU-leaved is generally
preferred to those to eat as a raw herb and for
decoctions, while the broad-leaved balsamic
species is the most efficacious in a medical way,
and is also a tea herb. However, any of the
sorts may be occasionally used for these alter-
nate purposes.
Sage, Wholesomeness of.—" The gar-
den sage {Salvia officinalis) was fonnerly in
great repute as a sudorific, aromatic, astringent,
and antiseptic. It possesses stimulant properties
in a high degree, is tonic and stomachic ; the
odour is strong, aromatic, and agreeable; the
taste bitter, pungent, and somewhat resembling-
camphor, which substance, indeed, is contained
in the plant. The leaves are often employed
in seasoning dishes, especially in the South of
Europe. The Chinese esteem this plant very
highly, and use it as a tonic for strengthening
the stomach, often giving it the preference to
their own tea." — Dr. Andrew.
Page 1633 · 1 recipe record on this page
Presented as published in 1892. 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
Sage Gargle (for sore throat). — Boil a handful of sage-leaves in a pint of water till the liquor is reduced one-half. Strain it, let it get cold, then mix with it half a pint of vinegar, and sweeten with honey or sugar. A glassful of port may be added to the gargle, or not.
Sage Goose Stuffing {see Goose Stufling, Sage and Onion).
Sage, Onion, and Apple Stuffing for Geese, Pork, and Ducks,— Put four apples, four onions, four sage-leaves, and four lemon-thyme leaves into a saucepan with as much water as will cover them. Let them simmer till tender, then pour off the water, and 'rub them through a sieve. Season the pulp with pepper and salt, mix with it as much mashed potato as will make it dry and smooth,
and the .stuffing will be ready for use. If liked, a spoonful of boiled rice may be mixed with the sage and onions instead of the potatoes. Time, an hour or more. Probable cost, about 4d. Sufficient for one goose or two ducks.
Sage, Properties of.— Sage once had a high reputation for its medicinal qualities; but at present these do not appear to be much thought of. It possesses, however, some astringent and aromatic powers ; and a decoction, or sage tea, is of use in cases of debility of the stomach, and in nervous disorders. The broad-leaved balsamic species is the most efficacious for its medicinal qualities and as a tea herb. Sage is also introduced into cheese, and we have given above an excellent recipe for the manufacture of sage cheese.
Sage Tea. — "The virtues of sage," says Dr. Paris, " have been so extravagantly praised that, like many of our remedies, the plant is fallen into disuse from the disgust which its panegyrists have excited. I am convinced, however, that in the fonn of infusion it possesses some power of allaying the irritability of the stomach, and that, on many occasions, it will furnish a salutary beverage."
Sage, Varieties of. — The varieties of sage are the common or red, the green, the smallleaved or sage of virtue, and the broad-leaved or balsamic. The red is the principal sort in culinary use, having the most agreeable and fullest flavour; the green is next in estimation with the cook ; but the smaU-leaved is generally preferred to those to eat as a raw herb and for decoctions, while the broad-leaved balsamic species is the most efficacious in a medical way, and is also a tea herb. However, any of the sorts may be occasionally used for these alternate purposes.
Sage, Wholesomeness of.—" The garden sage {Salvia officinalis) was fonnerly in great repute as a sudorific, aromatic, astringent, and antiseptic. It possesses stimulant properties in a high degree, is tonic and stomachic ; the odour is strong, aromatic, and agreeable; the taste bitter, pungent, and somewhat resemblingcamphor, which substance, indeed, is contained in the plant. The leaves are often employed in seasoning dishes, especially in the South of Europe. The Chinese esteem this plant very highly, and use it as a tonic for strengthening the stomach, often giving it the preference to their own tea." — Dr. Andrew.
Records on this page
Sage, Onion, and Apple Stuffing for Geese, Pork, and Ducks