Chopped Herbs at www.japanese-home-gardens.com

The French term fines herbes is applied to a mixture of very finely chopped herbs. It usually consists of parsley and chives, and sometimes of parsley only, but it should correctly also include chervil and tarragon [3D]. In former times burnet, chopped mushrooms and shallots were part of the/ines herbes mixture. These herbs are usually added to quickly cooked dishes, particularly omelettes, or sprinkled as a garnish over meat and fish dishes and young vegetables. They may also be incorporated in butters and sauces to serve with meat and fish. Gremolata, an Italian version of fines herbes, is made up of finely chopped parsley and anchovy, crushed garlic and grated lemon rind. Gremolata is used both as a seasoning and a garnish with many Milanese dishes, notably the veal and tomato dish osso buco (stewed veal knuckle).

Cut the meat into neat pieces and put into a sauce pan with the whole peeled carrots and onions. Add the herbs—in summer use a rather generous amount of mint—chopped or in leaves—then cover with water. Add the seasoning and bay leaf, if wished, and simmer for about lj hours in the case of lamb or a good 2 hours for mutton.

Meat must be stored carefully to prevent harmful bacteria developing—this is particularly important with stews, etc. Stews and Casseroles—Reheat and serve again. To be sure that the meat is thoroughly reheated, bring just to boiling point and keep at this temperature for at least 15 minutes. To avoid monotony, blend spices (curry powder, chilli powder, etc.) with the gravy. Add chopped herbs, tomato puree, etc.