|
Classic
Cook Books
< last page | next page >
page 95
a pint of white wine to each pint; boil it some minutes, and rub it through a
sieve; boil it again, skim it, and when cold, bottle, cork, and seal it. This
composition gives a fine flavour to white sauces, and if a glass of brandy be
added, it will keep good for a considerable time.
CELERY VINEGAR.
POUND two gills of celery seed, put it into a bottle and fill it with strong
vinegar; shake it every day for a fortnight, then strain it, and keep it for
use. It will impart a pleasant flavour of celery to any thing with which it is
used. A very delicious flavour of thyme may be obtained, by gathering it when in
full perfection; it must be picked from the stalks, a large handful of it put
into a jar, and a quart of vinegar or brandy poured on it; cover it very
close--next day, take all the thyme out, put in as much more; do this a third
time; then strain it, bottle and seal it securely. This is greatly preferable to
the dried thyme commonly used, during the season when it cannot be obtained in a
fresh state. Mint may be prepared in the same way. The flavour of both these
herbs must be preserved by care in the preparation: if permitted to stand more
than twenty hours in the liquor they are infused in, a coarse and bitter taste
will be extracted, particularly from mint.
VEGETABLES.
TO DRESS SALAD.
To have this delicate dish in perfection, the lettuce, pepper grass, chervil,
cress should be gathered
< last page | next page >
Classic
Cook Books
|
