OF SUNDRY HERBS 67 



long, in the spring, tye it up in bunches as you do Sparra- 

 grass; when your Skillet boyls, put in enough to make a 

 dish ; when it is boyled and drained, dish it up as you do 

 Sparragrass, pour on Butter and Vinegar and send it up. 

 William Rabisha, The Whole Body of Cookery Dissected, 1675. 



To MAKE WHITE FENNEL. Take the branches of fennel, 

 make them very clean, and lay them a drying, and when they 

 are dry take the white of an Egg and a little orange-flower 

 water, beat this well together, and dip your Fennel into it 

 and let it steep a little, then sprinkle fine sugar in powder 

 over it, and lay it to dry before the fire upon a sheet of 

 paper. A Perfect School of Instructions for the Officers of the 

 Month, by Giles Rose, one of the Master Cooks to Charles II, 

 1682. 



FENNEL AND GOOSEBERRY SAUCE. Brown some Butter 

 in a saucepan with a pinch of flour, then put in a few cives 

 shred small, add a little Irish broth to moisten it, season 

 with salt and pepper ; make these boil, then put in two or 

 three sprigs of Fennel and some Gooseberries. Let all 

 simmer together till the Gooseberries are soft and then put 

 in some Cullis. From The Receipt Book of Henry Howard, 

 Free Cook of London, 1710; and Cook to the Duke of 

 Ormond. 



To PICKLE FENNEL. Make water boil, tie your Fennel 

 up in bunches and put them into the water ; give them half 

 a dozen Walms ; drain them, put them into a Pot, and let 

 your Pickle be Vinegar. From The Receipt Book of John 

 Nott, Cook to the Duke of Bolton, 1723. 



FENNEL TEA. Half a pint of boiling water poured on a 

 teaspoonful of bruised fennel seeds. 



FEVERFEW 



" In the worst headaches this Herb exceeds whatever else 

 is known." Sir John Hill, The British Herbal, 1772. 



Feverfew is still used by country people in England to 

 cure headaches. Sir John Hill quotes many instances of 



