28
Nov
The first thing you need to do when deciding to create your own Herb Garden is to decide on the size of the plot of land you want to use. This will depend on what herbs and how much you want to grow. Unless you are an experienced gardener or a herb fanatic don’t make your plot too big at first. Remember, you can always add to it later. You can create a raised bed to grow your herbs in and always add more when you decide you need to grow more. Remember to plan out your planting sequence and keep records of what is planted where as well as marking your planting with plastic nametags.
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14
Oct
2 oz. butter
2 lb. chopped potatoes
6 oz. chopped onions
6 oz. chopped celery
4 pt. chicken stock
faggot of herbs (as above)
1 pt. milk
2 oz. thickener (arrowroot, flour, or constarch, blended with a little milk)
salt & pepper
finely chopped watercress for garnish
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13
Oct
1 1/2 pounds beef steak, cut into 1 inch cubes
3 medium carrots, chopped
3 medium parsnips, chopped
1/2 cup pearl barley
8 medium potatoes
1 cup beef stock
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
Boil some water in a large saucepan, sufficient to cover the meat, and have approximately 1 inch left above. Put in the large chunks of meat, and lower the heat to keep the stew simmering. Put in the chopped or diced carrots and parsnips. Add herbs, salt and pepper to taste. Let simmer for about 20 minutes.
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13
Oct
2 LB Lamb Fillet, cubed
2 LB Potatoes, diced 10 Shallots, peeled and chopped
12oz carrots, diced
2 small leeks, chopped
2 celery sticks, chopped
1 pint Chicken Stock
Half Level teaspoon dried Rosmary
Half Level teaspoon dried Sage
2 Tablespoons olive oil
Salt and Pepper
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13
Oct
“Jugged” refers to the stoneware jug in which it was cooked. 1 well-hung hare (hung bunch of sweet herbs (parsley, marjoram, for up to a week) savory, thyme, tied with string)
1 teaspoon vinegar
pinch of mace & nutmeg
seasoned flour
2 oz. red currant jelly
oil for frying
5 oz. port or claret
brown (beef) stock
salt & pepper
1 onion studded with cloves
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