The Art of Preserving All Kinds of Animal and Vegetable Substances

§ XXIV Spinage, Succory, and Other Herbs. (Epinards et Chicorées.)

Sorrel and succory are prepared as if for daily use. When fresh gathered, plucked, scalded, cooled, squeezed and minced, I put them in bottles, &c. to give them a quarter of an hour’s boiling in the water-bath, &c.

Carrots, cabbages, turnips, parsnips, onions, potatoes, celery, chardoons, (cardons d’Espagne), red beet, and, generally, all vegetables, may be preserved alike, either simply scalded, or prepared with soup, in order to be used when taken out of the vessel. In the first case, I cause the vegetables to be scalded and half boiled in water with a little salt. I then take them from the water in order to strain them and let them cool; and afterwards put them into bottles, and into the water-bath. I let the carrots, cabbages, turnips, parsnips, and red beet, remain in the water-bath while it boils one hour: and the onions, potatoes, and celery, &c. half an hour. In the other case I prepare my vegetables with soup, either with or without meat, as for ordinary use. When three-fourths boiled and well prepared and seasoned, I take them from the fire to let them cool. Then I put them in bottles, &c. and give them a good quarter of an hour’s boiling in the water-bath.