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Updated: June 3, 2025
Besides these, yolks of hard eggs, flour, bread crumbs, boiled onion, mashed potatoe, mutton, beef, veal suet, marrow, calf's udder or brains, veal minced and pounded, and potted meats. Also of garden herbs and roots, parsley, thyme, spinach, marjoram, savoury, tarragon, sage, chervil, basil, burnet, bay leaf, truffles, morels, mushrooms, leeks, shalot, onions, and garlic.
SHADS. They must be scaled very clean, then gut and wash them, dry them in a cloth, score them on the sides, rub them with butter, sprinkle salt over them, and broil them of a fine brown; boil sorrel, chervil, onion and parsley, chop it fine; melt a piece of butter in cream sufficient for your sauce, then put in your herbs, season it with salt, pepper, and a little nutmeg, toss it up together, and pour over your fish; or you may serve it with a ragout of mushrooms, or a brown sauce with capers, garnished with lemon.
Throw in three medium potatoes, a handful of well washed sorrel, and a sprig or two of chervil, a lump of butter, pepper, and salt. Bring to the boil, simmer for quarter of an hour, pass through a tammy, heat again for ten minutes and serve burning hot. Into a quart of boiling water throw lightly four tablespoonfuls of semolina, so that the grains are separated.
Woodville's Med. Bot. p. 551. SCABIOSA succisa. DEVIL'S BIT. The Leaves and Roots. These stand recommended as alexipharmics, but they have long given place to medicines of greater efficacy. SCANDIX Cerefolium. Chervil. The Leaves.
"Yes," she said, "I should be glad, very glad, to have done all my father wished for many things might happen. I might die and then who would do it?" "We need not discuss that very unlikely contingency," said Mr. Chervil. Trevor's will," he added, "this will be a very large sum to give larger, don't you think, than he intended; unless there is some very special claim?"
This plant is equal in flavour to the mushroom when boiled or stewed: it is rather dry, and has little or no scent whatever. CHARDOONS. Cynara Cardunculus. The gardeners blanch the stalks as they do celery; and they are eaten raw with oil, pepper, and vinegar; or, if fancy directs, they are also either boiled or stewed. CHERVIL. Scandix Cerefolium.
To this add a tablespoonful either of capers or chopped pickled cucumber; this is the usual Tartare sauce; but the French recipe is a tablespoonful of very finely chopped chives, a teaspoonful each of fresh tarragon and chervil in place of the pickles.
Amongst the vegetables, garlick was the most prevalent, which was then eaten with almost every thing, people being in the habit of rubbing their bread with it: the flour of peas and beans made into a thick paste was sold all hot; onions, chervil, turnips, aniseed, leeks, etc., a variety of pears and apples of sorts that are now scarcely known, except Calville, services, medlers, hips and other small fruits now no longer heard of; nuts, chesnuts of Lombardy, Malta grapes, etc.; for beverage, wine at about a farthing a quart; mustard vinegar, verjuice, and walnut oil; pastry, fresh and salted meat, eggs and honey.
A few drops of this vinegar added to fish sauces or salads is excellent, and well repays the little trouble taken in its preparation. Half fill a bottle with fresh or dry chervil leaves; fill the bottle with good vinegar and heat it gently by placing it in warm water, which bring to boiling point; remove from the fire; when cool cork, and in two weeks it will be ready for use.
Cut some pickled herring into pieces and mix with flaked lax, 2 peeled apples and 2 boiled potatoes. Cut into dice pieces; add some chopped shallots and gherkins; sprinkle with finely minced tarragon and chervil, salt and pepper. Cover with a plain salad dressing. Dutch Eggs. Heat some butter in a pan; then break in as many eggs as needed and fry them; add some sliced onions.
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