The time to make this is during November and December; slice it the thickness of a shilling, and lay it to dry very gradually in a Dutch oven (a strong heat soon evaporates its flavour); when dry enough, pound it and bottle it.
Obs. See Horseradish Vinegar ([No. 399*]).
Soup-herb Powder, or Vegetable Relish.—(No. 459.)
- Dried parsley,
- 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.
Soup-herb and Savoury Powder, or Quintessence of Ragoût.—(No. 460.)
Take three parts of soup-herb powder ([No. 459]) to one part of savoury powder, [No. 457].