Soup-herb Powder, or Vegetable Relish (No. 459)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

Soup-herb Powder

Dried parsley, [290]Winter savoury, Sweet marjoram, Lemon-thyme, of each two ounces ↝ Spices, parsley, dried [Spices and Herbs]
Dried parsley, [290]Winter savoury, Sweet marjoram, Lemon-thyme, of each two ounces ↝ Winter squash, raw [Other red and orange vegetables]
Dried parsley, [290]Winter savoury, Sweet marjoram, Lemon-thyme, of each two ounces
Dried parsley, [290]Winter savoury, Sweet marjoram, Lemon-thyme, of each two ounces ↝ Lemon, raw [Citrus fruits]
Lemon-peel, cut very thin, and dried, and Sweet basil, an ounce of each. ↝ Lemon peel, raw [Fruits and Fruit Juices]
Lemon-peel, cut very thin, and dried, and Sweet basil, an ounce of each. ↝ Basil, raw [Not included in a food category]

Optional additions

bay-leaves and celery-seed, a drachm each. ↝ Spices, bay leaf [Spices and Herbs]
bay-leaves and celery-seed, a drachm each. ↝ Spices, celery seed [Spices and Herbs]

Relishing sauce

An infusion of the above in vinegar or wine ↝ Vinegar [Mustard and other condiments]
An infusion of the above in vinegar or wine ↝ Wine, rice [Wine]

Instructions (6)

Dry the herbs in a warm, but not too hot Dutch oven.
When quite dried, pound them in a mortar.
Pass them through a double hair-sieve.
Put them in a bottle closely stopped.

Relishing Sauce

Make an infusion of the above in vinegar or wine.
The flavour is best when made with fresh-gathered herbs, as directed in No. 397.

Original Text

Soup-herb Powder, or Vegetable Relish.—(No. 459.)

Dried parsley, [290]Winter savoury, Sweet marjoram, Lemon-thyme, of each two ounces; Lemon-peel, cut very thin, and dried, and Sweet basil, an ounce of each.

*** Some add to the above bay-leaves and celery-seed, a drachm each.

Dry them in a warm, but not too hot Dutch oven: when quite dried, pound them in a mortar, and pass them through a double hair-sieve; put them in a bottle closely stopped, they will retain their fragrance and flavour for several months.

N.B. These herbs are in full perfection in July and August (see No. 461*). An infusion of the above in vinegar or wine makes a good relishing sauce, but the flavour is best when made with fresh-gathered herbs, as directed in No. 397.

Obs. This composition of the fine aromatic herbs is an invaluable acquisition to the cook in those seasons or situations when fresh herbs cannot be had; and we prefer it to the ragoût powder, No. 457: it impregnates sauce, soup, &c. with as much relish, and renders it agreeable to the palate, and refreshes the gustatory nerves, without so much risk of offending the stomach, &c.

Notes

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