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Updated: June 4, 2025
Put about half a pint of water or flesh-broth to them in a frying-pan, and some Thyme, and Sweet-marjoram, and an Onion or two quartered, and boil them till they be tender, having seasoned them with Salt, and about twenty Corns of whole white Pepper, and four or five Cloves.
To every Gallon of water, take a quart of Honey, to every five Gallons, a handful of Sweet-marjoram, half a handful of Sliced-ginger; boil all these moderately three quarters of an hour; then let it stand and cool: and being Lukewarm, put to every five Gallons, about three quarts of Yest, and let it work a night and a day.
You may, if you please, boil in it, a little bundle of Rosemary, Sweet-marjoram, and Thyme; and when it tasteth to your liking, take it forth again. Many do put Sweet-bryar berries in it, which is held very good.
When he reached the open door, he knocked upon the jamb without looking into the room. There was a jerking, dragging sound for a moment, and then the old man's snarl was heard: "Who's there?" Dr. Deane entered, smiling, and redolent of sweet-marjoram. "Well, Friend Barton," he said, "let's have a look at thee now!"
Myrtle, sweet-briar, sweet-marjoram, sage, thyme, lavender, rosemary, with many other aromatic herbs and flowers, which with us require the most careful cultivation, are here found wild in the mountains.
On its shelves used to lie bundles of sweet-marjoram and pennyroyal and lavender and mint and catnip; there apples were stored until their seeds should grow black, which happy period there were sharp little milk-teeth always ready to anticipate; there peaches lay in the dark, thinking of the sunshine they had lost, until, like the hearts of saints that dream of heaven in their sorrow, they grew fragrant as the breath of angels.
How to pot BEEF. To Ragoo a RUMP of BEEF. Take a rump of beef, lard it with bacon and spices, betwixt the larding, stuff it with forced meat, made of a pound of veal, three quarters of a pound of beef-suet, a quarter of a pound of fat bacon boiled and shred well by itself, a good quantity of parsley, winter savoury, thyme, sweet-marjoram, and an onion, mix all this together, season it with mace cloves, cinnamon, salt, Jamaica and black pepper, and some grated bread, work the forc'd-meat up with three whites and two yolks of eggs, then stuff it, and lay some rough suet in a stew pan with your beef upon it, let it fry till it be brown then put in some water, a bunch of sweet herbs, a large onion stuffed with cloves, sliced turnips, carrots cut as large as the yolk of an egg, some whole pepper and salt, half a pint of claret, cover it close, and let it stew six or seven hours over a gentle fire, turning it very often.
Take sixteen Gallons of the clear, and boil in it ten handfuls of Eglantine-leaves, five of Liverwort, five of Scabious, four of Baulm, four of Rosemary; two of Bay-leaves; one of Thyme, and one of Sweet-marjoram, and five Eringo-roots splitted.
How to make a Pudding for the Hare. Take the liver, a little beef-suet, sweet-marjoram and parsley shred small, with bread-crumbs and two eggs; season it with nutmeg, pepper and salt to your taste, mix all together and if it be too stiff put in a spoonful or two of cream: You must not boil the liver. To make a brown fricassy of RABBETS.
If you love herbs, put in a little bundle of Rosemary, Bays, Sweet-marjoram and Eglantine. Let it stand till it is cold, then put into it half a pint of Ale-barm, and let it work twelve hours; then Tun it, but take out the bundle of herbs first.
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