CRESS, or Pepper Grass

a name applied to a number of pungent flavored plants of the mustard family, used as a condiment, for garnishing and in salads, etc. The leaves of the common varieties are very much divided and frequently curled. Those of the Broad-leafed types have the blade entire except for occasional notches along the edges.

In the market-gardens surrounding London, cress is grown in enormous quantities. It is generally sown together with mustard, the growth being forced and the leaves cut when from 1 1/2 to 2 inches high. Rape is frequently substituted for Mustard and is considered preferable by some people--the flavor is not so pungent but the leaves are stiffer and keep fresh longer. See also WATERCRESS.

added by the pass

Recipes that use cress

34 dishes across the Historical Foodie library call for cress.

The Epicurean · 33

No. 1366 Round Steak with Water-Cress Bifteck de Noix de Boeuf au Cresson
No. 1592 Mutton Chops, Tavern Style Cotelettes de Mouton a la Taverne
No. 168 Spices, Aromatics, and Seasonings for Cooking Purposes Epices, Aromates et Assaisonnements pour la Cuisine
No. 1938 Duckling with Green Mayonnaise and Fine Herbs-Broiled and Roasted— Caneton Grille et Roti a la Mayonnaise Verte aux Fines Herbes
No. 1940 Salmis of Duckling Salmis de Caneton
No. 1996 Pullet Garnished with Water-Cress—Roasted Poularde Rotie au Cresson
No. 2018 Squabs in Earthenware Saucepan or Stuffed—Roasted Pigenneaux Rotis a la Casserole ou Pigeonneaux Farcis Rotis au Four
No. 2028 Turkey, American Style—Roasted Dinde Rotie a l'Americaine
No. 2044 Spring Turkey with Water-Cress—Roasted or Broiled Dindonneau Roti ou Grille au Cresson
No. 2100 Partridges Truffled and Roasted Perdreaux Truffes et Rotis
No. 2102 Partridges Larded and Roasted with Gravy and Water-Cresses Perdreaux Piques Rotis au Jus Garnis de Cresson
No. 2107 Pheasants Adorned with Their Own Plumage—Roasted Faisans Rotis Garnis de Leur Plumage
No. 2110 Pheasant Truffled—Roasted Faisan Truffe Roti
No. 2119 Plovers Roasted Pluviers Rotis
No. 2159 Snipe, English, Roasted Becassines Anglaises Roties
No. 2161 Sand Snipe Roasted with Water-Cress Petites Becassines de Sable Roties au Cresson
No. 2470 Cream of Lobster Creme de Homard
No. 253 Cream Chiffonnade with Cruste or of Leeks with Quenelles Creme Chiffonnade aux Croutes ou de Poireaux aux Quenelles
No. 2572 Pyramid of Crustaceans a la Rochelaise and Pyramid of Crawfish Buisson de Crustaces a la Rochelaise et Buisson d'Ecrevisses
No. 2581 Salmon a la Farragut Saumon a la Farragut
No. 2584 Salmon a la Seymour Saumon a la Seymour
No. 2586 Salmon, Russian Style Saumon a la Russe
No. 2587 Salmon, Venetian Style Saumon a la Venitienne
No. 2588 Salmon, with Montpellier or Cambridge Butter Saumon au Beurre de Montpellier ou au Beurre de Cambridge
No. 2622 Bagration Salad Salade a la Bagration
No. 2642 Oyster Salad Salade d'Huitres
No. 2663 Eggplant Salad, Provencal Salade d'Aubergines Provencale
No. 2676 Water Cress and Apple Salad and Nonpareil [chiffonade] Salad (salade de Cresson aux Pommes d'Arbre et Salade Nonpareil [chiffonade]
No. 575 Raw Fine Herb Butter Beurre aux Fines Herbes Crues
No. 582 Montpellier Butter Beurre Montpellier
No. 612 Mayonnaise Sauce, Green with Fine Herbs, Printaniere, and Ravigote Sauce Mayonnaise Verte aux Fines Herbes Printaniere et Ravigote
No. 626 Remoulade Sauce Vert-Pre Sauce Remoulade Vert-Pre
No. 784 Eggs, Bustard, Plover and Sea-Gull Œufs de Vanneaux, de Pluviers et de Mouettes

Cooking in Old Créole Days · 1

Art and Science of Salad Making