Home › The Principles of Cookery › Sage
Sage
Sage is a plant much used in cookery for stuffing, and sauces: it is supposed to assist digestion. Red sage is the best, and green sage the next best. August and September are the months for drying sage.
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.
Home › The Principles of Cookery › Sage
Sage is a plant much used in cookery for stuffing, and sauces: it is supposed to assist digestion. Red sage is the best, and green sage the next best. August and September are the months for drying sage.