Herb Pudding or Pie. — Take two
handfuls of parsley-leaves, one of spinach, one
of mustard and cress, one of white beet-leaves,
one of fincly-sHced lettuce-hearts, thi-ee or four
leaves of borage, and a dozen chives. Wash these
herbs well, and boil them for three or four
minutes. Drain the water from them, chop
them small, season with salt and pc^ppcr, and
spread them in a buttered dish. Make a batter
with five table-spoonfuls of flour and a pinch
of salt, mixed smoothly with two eggs and as
much milk as will bring it to the consistence
of thick cream. Pour this over the herbs, stir
all well together, cover with a good crust, and
bake in a moderate oven. Time, one hour and
a half to bake. Sufficient for five or six per-
sons. Probable cost, 8d.
Herb Sauce.— Take two parts of parsley
to one of chervil and chives, chop them finely,
and pour over as much vinegar as will rather
more than cover them. Let them infuse
at least an hour, to draw out the flavour of
the herbs. This is the usual accompaniment
on the Continent to boiled calf's head. A
small quantity of other herbs, such as thj-me,
marjoram, basU, or eage, may be used, if the
flavour is liked, but they are not generally in-
cluded in herb sauce properly so called. Pro-
bable cost, 6d. per haK-pint. Sufficient for four
or five pei-sons.
Herb Sauce (another way). — Pick and
wash the herbs. Take two bunches of parsley
to one of fennel and one of mint, boil them for
three or four minutes, drain and mince them
finely, and stir them into half a pint of boiHng
melted butter. Let the sauce boiliip, t]\onpour
it into a tureen, add a little salt✪ Herb Klosse, or Forcemeat Balls, and a table-
spoonful of lemon- juice, and serve immediately.
Probable cost, 4d. Sufficient for two or
three persons.
Herb Sauce (for flavouring) .— Slice a
stick of horseradish very finely, and with it
two shallots, and a clove of garlic. Strip the
leaves from a sprig of thyme, basO, marjoram,
( 312)
HER
winter savoury, and parsley, and put all into a
saucepan. Pour over them four table-spoonfuls
©f vinegar, the juice of a lemon, and a pint of
cold water. Add a dozen peppercorns, a quarter
of a salt-spoonful of cayenne, a drachm of
bruised celery-seed, a leaf of tarragon, a des-
sert-spoonful of salt. Bring the sauce to a boil,
coloiir rather darkly with burnt sugar, and
let it simmer gently for ten minutes. Strain
through a jelly-bag, and, when cold, put it into
bottles, and cork securely until wanted for use.
Probable cost, 8d. Sufficient for one pint and
a quarter.
Herb Soup. — Take a handful each of
chervil, parsley, spinach, and sorrel, and half a
dozen young cabbage lettuces. Wash, drain,
and shred them finely, and put them into a
stewpan, with four ounces of butter, two or
three sliced carrots, and a little pepper and salt.
Let them steam for half an hour, shaking the
pan occasionally to prevent burning. Pour in
three quarts of clear soup, and simmer for
twenty minutes. Add a little grated nutmeg.
Strain the soup, beat the yolks of three eggs
with half a pint of milk✪ Herb Soup, and stir it in gently
just before serving. This soup may be varied
by the addition of a quart of green peas, a
cucumber cut into slices and fried in butter, or
a few onions. WTien peas are put in, however,
the sorrel should be omitted. Probable cost.
Is. 6d. per quart. Sufficient for seven or eight
persons.
Page 713 · 4 recipe records 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
Herb Pudding or Pie. — Take two handfuls of parsley-leaves, one of spinach, one of mustard and cress, one of white beet-leaves, one of finely-sliced lettuce-hearts, thi-ee or four leaves of borage, and a dozen chives. Wash these herbs well, and boil them for three or four minutes. Drain the water from them, chop them small, season with salt and pepper, and spread them in a buttered dish. Make a batter with five table-spoonfuls of flour and a pinch of salt, mixed smoothly with two eggs and as much milk as will bring it to the consistence of thick cream. Pour this over the herbs, stir all well together, cover with a good crust, and bake in a moderate oven. Time, one hour and a half to bake. Sufficient for five or six persons. Probable cost, 8d.
Herb Sauce.— Take two parts of parsley to one of chervil and chives, chop them finely, and pour over as much vinegar as will rather more than cover them. Let them infuse at least an hour, to draw out the flavour of the herbs. This is the usual accompaniment on the Continent to boiled calf's head. A small quantity of other herbs, such as thj-me, marjoram, basU, or eage, may be used, if the flavour is liked, but they are not generally included in herb sauce properly so called. Probable cost, 6d. per haK-pint. Sufficient for four or five pei-sons.
Herb Sauce (another way). — Pick and wash the herbs. Take two bunches of parsley to one of fennel and one of mint, boil them for three or four minutes, drain and mince them finely, and stir them into half a pint of boiling melted butter. Let the sauce boil up, then pour it into a tureen, add a little salt, and a tablespoonful of lemon- juice, and serve immediately. Probable cost, 4d. Sufficient for two or three persons.
Herb Sauce (for flavouring).— Slice a stick of horseradish very finely, and with it two shallots, and a clove of garlic. Strip the leaves from a sprig of thyme, basil, marjoram,
( 312)
HER
winter savoury, and parsley, and put all into a saucepan. Pour over them four table-spoonfuls ©f vinegar, the juice of a lemon, and a pint of cold water. Add a dozen peppercorns, a quarter of a salt-spoonful of cayenne, a drachm of bruised celery-seed, a leaf of tarragon, a dessert-spoonful of salt. Bring the sauce to a boil, colour rather darkly with burnt sugar, and let it simmer gently for ten minutes. Strain through a jelly-bag, and, when cold, put it into bottles, and cork securely until wanted for use. Probable cost, 8d. Sufficient for one pint and a quarter.
Herb Soup. — Take a handful each of chervil, parsley, spinach, and sorrel, and half a dozen young cabbage lettuces. Wash, drain, and shred them finely, and put them into a stewpan, with four ounces of butter, two or three sliced carrots, and a little pepper and salt. Let them steam for half an hour, shaking the pan occasionally to prevent burning. Pour in three quarts of clear soup, and simmer for twenty minutes. Add a little grated nutmeg. Strain the soup, beat the yolks of three eggs with half a pint of milk, and stir it in gently just before serving. This soup may be varied by the addition of a quart of green peas, a cucumber cut into slices and fried in butter, or a few onions. When peas are put in, however, the sorrel should be omitted. Probable cost. Is. 6d. per quart. Sufficient for seven or eight persons.
Records on this page
Herb Klosse, or Forcemeat BallsHerb Pudding or PieHerb SauceHerb Soup