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Updated: June 19, 2025
Fill the fish with a nicely prepared stuffing of rolled cracker or stale bread crumbs, seasoned with butter, pepper, salt, sage and any other aromatic herbs fancied; sew up; wrap in a well-floured cloth, tied closely with twine, and boil or steam. The garnishes for boiled fish are: for turbot, fried smelts; for other boiled fish, parsley, sliced beets, lemon or sliced boiled egg.
There is no reason why herbs so used should not be employed several times over, and afterwards dried or bottled in vinegar if they be free from gravy, oils, fats, etc., and if in sufficient quantity to make such a use worth while. Other pretty garnishes which are easily obtained are corn salad, peppergrass, mustard, fennel, and young leaves of carrot.
The colored custards must be set in water, a small piece of buttered paper over each, and the water allowed to boil gently round them till they are firm. Let them get quite cold; then cut them into cubes or diamonds. Profiterolles. Perhaps the next in popularity of these floating garnishes are profiterolles, or “prophet’s rolls,” as cooks call them.
It will not need brown flour to color the gravy. The garnishes for turkey or chicken are fried oysters, thin slices of ham, slices of lemon, fried sausages, or force meat balls, also parsley. Now take up a handful at a time and squeeze it hard and dry with both hands, placing it, as you go along, in another dish; this process makes it very light.
The truth they acknowledge, and many forces they employ, are God's gracious provision for His saints; yet when these truths and forces are used alone, where the real purpose of God is skillfully omitted, they become only the hypocrisy that covers and garnishes a lie. Again, many are deluded by the emphasis upon the mere outward forms of the visible Church.
Unless seed is needed for household or sowing purposes, the flower stems should be cut as soon as they appear. Uses. Fennel is considered indispensable in French and Italian cookery. The young plants and the tender leaves are often used for garnishes and to add flavor to salads. They are also minced and added to sauces usually served with puddings.
Nowadays garnishes are many, and many so termed form part of the dish, as what are termed, “floating garnishes for soup,” quenelles, etc. Garnishes that are merely ornamental need not be so expensively made as those intended for eating.
Sometimes, indeed, you may see his small eye twinkling on a slaughtered friend, whose carcase garnishes a butcher's door-post, but he grunts out 'Such is life: all flesh is pork! buries his nose in the mire again, and waddles down the gutter: comforting himself with the reflection that there is one snout the less to anticipate stray cabbage-stalks, at any rate.
From the large head rose a magnificent plume of white ostrich feathers, his body was clad in a shirt of shining chain armour, whilst round the waist and right knee were the usual garnishes of white ox-tail. In his right hand was a huge spear, about the neck a thick torque of gold, and bound on the forehead shone dully a single and enormous uncut diamond. Still there was silence; but not for long.
I saw a few of the Canvisback duck. the duckinmallard are the most abundant. one of the hunters killed a duck which appeared to be the male, it was a size less than the duckinmallard. the head neck as low as the croop, the back tail and covert of the wings were of a fine black with a small addmixture of perple about the head and neck, the belley & breast were white; some long feathers which lie underneath the wings and cover the thye were of a pale dove colour with fine black specks; the large feathers of the wings are of a dove colour. the legs are dark, the feet are composed of 4 toes each of which there are three in front connected by a web, the 4th is short Hat and placed high on the heel behind the leg. the tail is composed of 14 short pointed feathers. the beak of this duck is remarkably wide, and is 2 inches in length, the upper chap exceeds the under one in both length and width, insomuch that when the beak is closed the under is entirly concealed by the upper chap. the tongue, indenture of the margin of the chaps &c. are like those of the mallard. the nostrils are large longitudinal and connected. a narrow strip of white garnishes the upper part or base of the upper chap; this is succeeded by a pale skye blue colour which occupys about one inch of the chap, is again succeeded by a transverse stripe of white and the extremity is of a pure black. the eye is moderately large the puple black and iris of a fine orrange yellow. the feathers on the crown of the head are longer than those on the upper part of neck and other parts of the head; these feathers give it the appearance of being crested. at 1/2 after ten A.M. it became fair, and we had the canoes which wanted repairing hailed out and with the assistance of fires which we had kindled for the purpose dryed them sufficiently to receive the pitch which was immediately put on them; at 3 in the evening we had them compleat and again launched and reloaded. we should have set out, but as some of the party whom we had permitted to hunt since we arrived have not yet returned we determined to remain this evening and dry our beding baggage &c. the weather being fair.
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