He grinds the grains of maturity or the herbs that make the elixir of life.
Stew these herbs in a little butter, to take off their rawness.
Send it to table with all the bread and the herbs that were stewed in it.
Next put in the vegetables sliced, and the herbs tied together.
Turn the meat and herbs, to brown on all sides; then put in a pint of water to a pound of meat, and let it boil for two hours.
When just ready to boil, put in the herbs, cut or uncut; and when ready again to boil, lade it to and fro to prevent its boiling.
For this purpose the herbs should be gathered in their proper season, then dried in the shade, and put into close paper bags.
Now is the time for any so disposed to make a collection of herbs, as they are called.
To broil them, split and sprinkle with herbs, pepper and salt; or stuff with the same, adding crumbs and chopped fennel.
Neck steaks especially are good broiled, after being seasoned with pepper and salt; and in this way they do not require any herbs.