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Updated: May 15, 2025
Take a quantity of good Herbs, such as Cherville, Spinage, Sallery, Leeks, Beet-Cards, and such like, with two or three large Crusts of Bread, some Butter, a bunch of sweet Herbs, and a little Salt; put these, with a moderate quantity of Water, into a Kettle, and boil them an hour and half, and strain off the Liquor thro' a Sieve, and it will be a good Foundation for Soups, either of Asparagus Buds, Lettuce, or any other kind, fit for Lent or Fast-days.
While my thoughts were thus engag'd, she plac'd a cup of wine under my hands, and having cleans'd my prophane extended fingers with sacred leeks and parsley, threw into the wine, with some ejaculation, hazel-nuts, and as they sunk or swam gave her judgment; but I well knew the empty rotten ones wou'd swim, and those of entire kernels go to the bottom.
Take four good-sized tomatoes, cut them up, add chopped parsley, scallions or leeks cut in small pieces, a little celery, salt and pepper to taste and four eggs well-beaten; mix all these ingredients very well with the boned fish, form in omelet shape. Place in oven in pan greased with olive oil and bake until well browned. This fish is best prepared "scharf."
But I print them here precisely as they are written. Partially borrowed from Aristophanes' "Peace," v. 1127, etc. Away, away, with the helm and greaves, Away with the leeks and cheese! I have conquer'd my passion for wounds and blows, And the worst that I wish to the worst of my foes Is the glory and gain Of a year's campaign On a diet of leeks and cheese.
Ex. xvi. 3; xxiv. 1; xvii. 5; iv. 29; vi. 14; "they did eat fish freely, and cucumbers, and melons, and leeks, and onions, and garlic." Num. xi. 4, 5; x. 18; xx. 5. We infer that they were there to enjoy it. See also Ex. iv. 29-31.
Set it on a quick fire to get the scum up, which remove as it rises; then put in two carrots, two turnips, two leeks, or two large onions, two heads of celery, two or three cloves, and a faggot of parsley and sweet herbs. Set the pot by the side of the fire to simmer very gently, till the meat is just tender enough to eat: this will require four or five hours.
During our first winter we lived largely on cornmeal, making a little journey of twenty miles to the nearest mill to buy it; but even at that we were better off than our neighbors, for I remember one family in our region who for an entire winter lived solely on coarse-grained yellow turnips, gratefully changing their diet to leeks when these came in the spring.
Prepare some fat slices of bacon, toast them till crisp in the oven; pour the melted bacon-fat over the celery and potato, adding a dash of vinegar, and place the rashers on top. Serve hot. Leeks may be prepared in the same way. Cut a large cabbage in two, slice and wash, put it into boiling water with salt, and when partly cooked, add some potatoes cut into smallish pieces.
Put them in a large pot with all the vegetables that you can find, according to the season. In the winter you will take four celeries, four leeks, two turnips, a cabbage, two onions, pepper and salt, two-penny-worth of bones, and about five and one-half quarts of water. Let it all boil for three hours, taking care to add water so as to keep the quantity at five quarts.
"He that would live for aye Must eat sage in May." And Aubrey has bequeathed us the following piece of advice: "Eat leeks in Lide, and ramsines in May, And all the year after physicians may play."
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