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Updated: June 4, 2025
Then put in a quarter of ounce of Mace, so much Ginger, half an ounce of Nutmegs, Sweet-marjoram, Broad-thyme, and Sweet-bryar, of altogether a handful; and boil them well therein; Then set it by, till it be through cold, and then Barrel it up, and keep it till it be ripe. Take of the Roots of Coltsfoot, Fennel and Fearn each four Ounces.
Take a quart of Sheeps blood, and a quart of Cream; ten Eggs, the yolks and the whites beaten well together; stir all this Liquor very well, then thicken it with grated Bread, and Oat-meal finely beaten, of each a like quantity; Beef-suet finely shred and Marrow in little lumps: season it with a little Nutmeg and Cloves and Mace mingled with Salt, a little Sweet-marjoram, Thyme and Peny-royal shred very well together, and mingle them with the other things: Some put in a few Currants; then fill them in cleansed guts, and boil them carefully.
If I should translate it sweet-marjoram, as the word signifies, the reader would think I had mistaken Virgil; for these village-words, as I may call them, give us a mean idea of the thing; but the sound of the Latin is so much more pleasing, by the just mixture of the vowels with the consonants, that it raises our fancies to conceive somewhat more noble than a common herb, and to spread roses under him, and strew lilies over him a bed not unworthy the grandson of the goddess.
I conceive, that bitter and strong herbs, as Rosemary, Bayes, Sweet-marjoram, Thyme, and the like, do conserve Meathe the better and longer, being as it were in stead of hops. But neither must they, no more than Clove-gilly-flowers, be too much boiled: For the Volatil pure Spirit flies away very quickly. Therefore rather infuse them. Glased earth is best.
Whites of Eggs with the shells beaten together, do clarifie Meath best. If you will have your Meath cooling, use Violet and Straw-berry-leaves, Agrimony, Eglantine and the like: adding Borage and Bugloss, and a little Rosemary and Sweet-Marjoram to give it Vigor. Tartar makes it work well.
Then break them up small into the pan of crumbled bread. Cut up a pound of butter in the pan of bread. Rub the herbs to powder, and have two table-spoonfuls of sweet-marjoram and two of sweet basil, or more of each if the turkey is very large. Chop the pot-herbs, and pound the spice. Then add the salt and pepper, and mix all the ingredients well together.
That summer he tried the experiment of raising some of the fine herbs, such as summer savory, sweet-marjoram, and thyme, for the market. Elmira helped in that. There is always a relief to the soul in bringing it into intimate association with the uniformity of nature.
As soon as it boileth well and high, put to it four handfuls of Sweet-bryar-leaves, as much of Eye-bright: two handfuls of Rosemary, as much of Sweet-Marjoram, and one of Broad-thyme. Therefore you take many, that you make a medium of their several emergings; unless you be certain, that they which you use, are immediately then laid and very round.
Bake Humble-Pyes without chapping them small in a Pye, seasoned with Pepper and Salt, adding a pretty deal of Parsley, a little sweet-marjoram and Savoury, and a very little Thyme. And let their sauce be a little gravy of Mutton, to enlarge the seasoned gravy, that comes from the Ducks when they are cut up.
Take ten Gallons of water; then take six handfuls of Sweet-bryar; as much of Sweet-marjoram; and as much of Muscovy. Three handfuls of the best Broad-thyme. Boil these together half an hour; then strain them.
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