Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

HomeThe Principles of Cookery › Basil

Basil

Basil is a favourite kitchen herb, with a scent like that of cloves. It is used in the preparation of turtle soup, clear mock turtle, and clear soups made of shell-fish. It is also used for flavouring vinegar. It is in its prime in August, but for winter use it can be obtained dried in bottles.

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