A Dinner of Herbs
A herb dish of which I have never heard is recommended by a corre- spondent from a Westmorland village who is also a believer in " Sauce- alone " or hedge mustard as a savoury vegetable. She says, " A tasty vegetable dish can be made of garlic white-cress (as I was taught to call it when young), Easter sedge and young nettles. Easter sedge is the local name for bistort, which should be plucked before it flowers. The in- gredients are tJ lb. or more of Easter sedge and other greens, I lb. of leeks with their tops, a teacup full of barley, t tablespoon of oatmeal, if liked. A raw egg may be added. All herbs should be washed, left wet and stewed in their own juices, with or without a little butter." West- morland seems to be almost the last home of such native cookery.
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