SAGE

a shrub whose tops and wrinkled whitish-green leaves are extensively used, both fresh and dried, for flavoring soups, sauces, dressing, etc., because of its characteristic aromatic, bitter and slightly astringent flavor. Dried sage is retailed in packages, cans and bottles.

Sage grows wild in many parts of Southern Europe and has been long under cultivation in all temperate climates.

added by the pass

Recipes that use sage

18 dishes across the Historical Foodie library call for sage.

The Epicurean · 14

No. 15 Brine Saumure
No. 168 Spices, Aromatics, and Seasonings for Cooking Purposes Epices, Aromates et Assaisonnements pour la Cuisine
No. 1788 Ham a la Leonard-Boiled Jambon Bouilli a la Leonard
No. 1811 Suckling Pig, Salted and Smoked with Sauerkraut Cochon de Lait Sale et Fume a la Choucroute
No. 1917 Duck a la Britannia—Stuffed Canard Farci a la Britannia
No. 1951 Gosling a la Soyer Oison a la Soyer
No. 2025 Wild Turkey a la Delagrange—Stuffed Dinde Sauvage Farcie a la Delagrange
No. 2248 Crepine and Sausages of Venison Crepine et Saucisses de Chevreuil
No. 2298 Partridge Hash a la Clemenceau Hachis de Perdreaux a la Clemenceau
No. 2378 Loin of Pork Tart or Pie—English Style Tarte de Longe de Porc a l'Anglaise
No. 352 Preparation of a Green Turtle Weighing One Hundred Pounds Preparation d'une Tortue pesant cent livres
No. 354 Mock Turtle or Calf's Head, Clear Soup Soupe Fausse Tortue ou Tete de Veau au Clair
No. 61 To Prepare Bread Stuffing, American and English Style Pour Preparer la Farce au Pain a l'Americaine et a l'Anglaise
No. 69 Chopped Forcemeat for Country Sausages with Sage Farce Hachis pour Saucisses de Campagne a la Sauge

SAGE

Recipes that use sage

The Epicurean · 14

365 Dishes of All Nations · 4