§ XLVIII Spinage and Succory
I dress spinage and succory as usual, in either vegetable or meat soup. Each bottle of a litre, contains two or three dishes, either of spinage, or succory according to their strength. When I want to make use of a part only I re-cork the bottle which I keep for another day.
← Back to The Art of Preserving All Kinds of Animal and Vegetable Substances