[Gutenberg 61678] • Seasoning Suggestions / Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & Perrins' Sauce

Excerpt from Seasoning Suggestions: Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea and Perrins' Sauce

In soups and chowders, where herbs and spices are such an important element, Lea 81 Perrins' Sauce, an unusual blending of many spices and flavors, forms the finest possible addition. It will blend with whatever herb, spice or vegetable the recipe requires, and in cases where certain spices are hard to obtain it will, with its own inimitable piquancy, give the dish a perfect, complete and unequalled flavor.

In earlier days the fishermen each brought their own share of fish to the big family caldron, and when the dish, which contained biscuits, onions and a hodgepodge of other vegetables, was finished, the members of the family received an equal share. So a real genuine chowder should be composed of fish, although we have to-day many combinations of vegetable chowders.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at [www.forgottenbooks.com](http://www.forgottenbooks.com)

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.