Discover the many uses of Sage garden herbs variety, get culinary sage recipes and ingredients, find tips and ideas for cooking with sage.
Sage Culinary Recipes
Sage and Onion stuffing for ducks, geese and pork enables the stomach to digest the rich food. From Warner's Ancient Cookery, 1791, for Sawgeat, Sawge. Sawgeat 'Take Pork and seeth (boil) it well and grind it smale and medle (mingle) it with ayren (eggs) and ygrated (grated) brede (bread). Do thereto salt sprinkled and saffron. Take a close litull ball of it in foiles (leaves) of Sage. Wet it with a bator (batter) of ayren, fry and serve forth.
Sage and Onion Sauce
From The Cook's Oracle, 1821:Chop very fine an ounce of onion and 1/2 OZ. of green Sage leaves, put them in a stamper with 4 spoonsful of water, simmer gently for 10 minutes, then put in a teaspoonful of pepper and salt and 1 OZ. of fine bread crumbs. Mix well together, then pour to it 1/4 pint of Broth, Gravy or Melted Butter, stir well together and simmer a few minutes longer. This is a relishing sauce for Roast Pork, Geese or Duck, or with Green Peas on Maigre Days.
A Relish for Roast Pork Or Goose
2 OZ. of leaves of Green Sage, an ounce of fresh lemon peel, pared thin, same of salt, minced shallot and 1/2 drachm of Cayenne pepper, ditto of citric acid, steeped for a fortnight in a pint of claret. Shake it well every day; let it stand a day to settle and decant the clear liquid. Bottle it and cork it close. Use a tablespoonful or more in 1/4 pint of gravy or melted butter.
Sagina Sauce
Another modern Sage Sauce, excellent with Roast Pork is Sagina Sauce. Take 6 large Sage leaves, 2 onions, 1 teaspoonful of flour, 1 teaspoonful of vinegar, butter the size of a walnut, salt, pepper, and 1/2 pint of good, brown gravy. Scald the Sage leaves and chop them with the onions to a mincemeat. Put them in a stewpan with the butter, sprinkle in the flour, cover close and steam 10 minutes. Then add the vinegar, gravy and seasoning and simmer half an hour.
Sage Cheese
From Walsh's Manual of Domestic Economy, 1857:Bruise the tops of young red Sage in a mortar with some leaves of spinach and squeeze the juice; mix it with the rennet in the milk, more or less, according to the preferred col our and taste. When the curd is come, break it gently and put it in with the skimmer till it is pressed two inches above the vat. Press it 8 or 10 hours. Salt it and turn every day.