As the seasons vary, and are sometimes dry and sometimes moist, it will be soon obvious, that it is necessary to study and adapt the various degrees of heat required according to the season. Attention to this circumstance must never be disregarded. For instance, in a cool and damp year, vegetables are more tender and consequently more sensible to the action of fire. In this case, the water-bath should be made to boil seven or eight minutes less; and in dry seasons, when vegetables are firmer, and better support the action of fire, seven or eight minutes boiling should be added.
§ XXIII.
Sorrel.
(Oseille.)
I gather oseille (sorrel), belle-dame[N] noirée (beet), laitue (lettice), cerfeuil (chervil), ciboule (green onion), &c. in fit proportions. When they have all been well plucked, washed, drained, and minced, I cause the whole to be stewed together in a copper vessel well tinned. These vegetables ought to be well stewed, as if for daily use, and not dried up and burned as is often done in families, when it is intended to preserve them. This quantity of stewing is the most fit. When my herbs are thus prepared, I set them to cool in earthen or stone vessels. Afterwards I put them in bottles with a wide mouth. I cork them, &c. and I put my sorrel in the water-bath, which is allowed a quarter of an hour’s boiling merely. This time is sufficient for preserving it ten years untouched, and as fresh as if it was just taken from the garden. This mode is, without dispute, the best and most economical for families and hospitals, civil and military. It is, above all, most advantageous to the Navy: for sorrel thus prepared may be brought from the Indies, as fresh and savoury as if dressed the same day.
§ XXIV.
Spinage, Succory, and other Herbs.
(Epinards et chicorées.)
Sorrel and succory are prepared as if for daily use. When fresh gathered, plucked, scalded, cooled, squeezed and minced, I put them in bottles, &c. to give them a quarter of an hour’s boiling in the water-bath, &c.
Carrots, cabbages, turnips, parsnips, onions, potatoes, celery, chardoons, (cardons d’Espagne), red beet, and, generally, all vegetables, may be preserved alike, either simply scalded, or prepared with soup, in order to be used when taken out of the vessel. In the first case, I cause the vegetables to be scalded and half boiled in water with a little salt. I then take them from the water in order to strain them and let them cool; and afterwards put them into bottles, and into the water-bath. I let the carrots, cabbages, turnips, parsnips, and red beet, remain in the water-bath while it boils one hour: and the onions, potatoes, and celery, &c. half an hour. In the other case I prepare my vegetables with soup, either with or without meat, as for ordinary use. When three-fourths boiled and well prepared and seasoned, I take them from the fire to let them cool. Then I put them in bottles, &c. and give them a good quarter of an hour’s boiling in the water-bath.