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The following varieties of vegetables, mostly five-and ten-cent packets, were planted: Pole and wax beans, beets, kale, cabbage, carrots, cauliflower, celery, corn, cucumbers, corn salad, endive, eggplant, kohlrabi, lettuce, muskmelon, onions, peppers, peas, salsify, radish, spinach, squash, tomatoes, turnips, rutabagas, escarole, chives, shallot, parsley, sweet and Irish potatoes, and nearly a dozen different kinds of sweet herbs."
From Amsterdam. When your Ducks are ready prepar'd for the Fire, rub their Inside with Pepper, Salt, and a little powder of Cloves, a Shallot or two, with a lump of Butter in the Belly of each of them; then lay them in an earthen glazed Pan, that will just hold them, and put three Quarters of a Pound of Butter under and over your Ducks: then pour in a Pint of Vinegar, and as much Water with some Salt, Pepper, some Lemon-Peel, some Cloves whole, a bunch of sweet Herbs, and covering the Pan close, let them stew three or four Hours.
Take the Head, the Feet, and the Tail, of either of these, and taking off their Scales, stew them three or four Hours, in Salt and Water, till they are almost tender; then broil them a little with Pepper and Salt on them, and then put them into a Stew-pan with a Shallot, and some Spice and sweet Herbs, according to your Taste; some strong Gravey, and some Wine, and thicken the Sauce, taking out the bunch of sweet Herbs.
Herbert found some new ones, among others some which Pencroft called "sham leeks"; for, in spite of their size, they were of the same liliaceous family as the onion, chive, shallot, or asparagus. These trees produce ligneous roots which, when cooked, are excellent; from them, by fermentation, a very agreeable liquor is made. They therefore made a good store of the roots.
Stew these with a Shallot, till the Flesh is a little tender; then strain off the Liquor, and thicken it with Cream and Butter; then serve them hot with the Cream, and some Mushrooms pickled, toss'd up with the Sauce, they make a very good Dish, and their Bones being of a very fine Texture, are better to be eaten than those of Larks.
If you do not wish to put wine, the flavor of the sauce is very excellent if you stir into it a dessertspoonful of mushroom ketchup, or a teaspoonful of soy. This brown fish is nice to follow a white soup. Take all the trimmings of two good sized haddocks, cover them with milk and water, and put them to simmer. Add chopped parsley, a chopped shallot, pepper and salt.
To make Piquante sauce, chop a shallot fine, put it, with a tablespoonful of vinegar, into a very small saucepan; let them stew together until the vinegar is entirely absorbed, but do not let it burn.
As for the Sauce for the roasted Turkey, it must be made with Gravey, a Bunch of sweet Herbs, some Lemmon-peel, a Shallot or two, and some whole Pepper and All-spice boiled together and strained. Tho' the Guts are left in the Larks, yet they are not to be eaten.
But Cecilia was now in her element. Her plan of operations was wide enough even to include Francine. "You shall wash the lettuce, my dear, and stone the olives for Emily's mayonnaise. Don't be discouraged! You shall have a companion; we will send to the rectory for Miss Plym the very person to chop parsley and shallot for my omelet. Oh, Emily, what a morning we are going to have!"
The occasion is a tempting one to review the long series of Arthurian lays written by Tennyson, from the Mort d' Arthur, and the pretty song about Lancelot and Guinevere, and the first casting of "Elaine's" legend in the form of The Lady of Shallot, down to the present tale, flung like a capricious field flower into a wreath complete enough without it.
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