Concerning Seasonings Generally

We very often condemn the flavourings in Old English Cookery because we don’t know how to use them, and have never tasted them. Some herbs have to be used when dried, as for example pennyroyal in Worcestershire white puddings; others must only have the juice used and a very little of that: tansy is an example. It would take a cook, a chemist, and an epicure to make a really good practical cookery book.