Meals medicinal ?with 'herbal simples, ' (of edible parts) curative foods from the cook ; in place of drugs from the chemist. by Fernie William Thomas

Author:Fernie, William Thomas,
Language: eng
Format: epub, pdf
Tags: Botany, Medical, Herbs, Materia medica, Vegetable
Publisher: Bristol : J. Wright,
Published: 1905-03-25T05:00:00+00:00

333 MEALS MEDICINAL.

acts as an antiseptic. Moreover, Gerarde declares : " A conserve of floures of Clove Gillofloure (Carnation), and Sage, is exceeding cordial, and doth wonderfully above measure comfort the heart, being eaten now and then with the meate."

Closely aUied to the garden Rhubarb (a dock), from the brilliant red leaf-stems of which we make favourite puddings, and pies, is the garden Sorrel [Rumex acetosus), also a dock, and the chief constituent of Soupe aux herbes, such as a French lady will order for herself after a long, and tiring journey. But the Sorrel preferred in France is Rumex scutatus, because more succulent, and less sour than our garden herb. For the said soup, " put into a saucepan a piece of butter {egg size), three leaves of lettuce (finely cut up), a pint of Sorrel leaves (minced), an onion, and three sprigs of parsley (likewise minced). Cover the saucepan, and let all these stew gently for ten minutes ; then sift in two tablespoonfuls of flour, mixing well; pour in gradually, whilst stirring all the time, three quarts of boiling water. Put a cupful of mashed potato into three-quarters of a cupful of rich milk, and add to the soup ; season with pepper, salt, and a pinch of nutmeg. Mix the beaten yolks of four eggs with a little milk (using a cupful altogether) in the tureen, and pour in some of the boiling soup ; put in some dice of toast, and pour the rest of the soup over: cover, and stand it in a warm place for five minutes; serve hot. If preferred, this soup may be passed through a sieve before pouring it over the eggs. In such soups the Latins use a tiny clove of garlic, either rubbing it on the croutons (toasted crust dice), or inside the kettle."

The Sorrel Dock with us bears also the names Sour Sabs, Sour Garbs, Sour Suds, Sour Sauce, Cuckoo Sorrow, and Green Sauce. Country people beat the herb to a mash, and take it mixed with vinegar, and sugar, as a green sauce with cold meat. When boiled without water (in its own juice) it serves as an excellent accompaniment to roast goose, or pork, instead of apple sauce. Because corrective of scrofulous deposits, Sorrel is specially beneficial towards the cure of scurvy. Says John Ev-elyn, in Acetaria (1699) ; " Sorrel sharpens the appetite, assuages heat, cools the liver, and strengthens the heart; it is an anti-scorbutic, resisting putrefaction; and in the making of sallets imparts a grateful quickness to the rest as supplying the want of oranges, and lemons. Together with salt it gives both the name, and the relish to sallets, from the sapidity, which renders not plants

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