The purslane after being picked and washed is put on a gentle fire to melt, without adding any water. When quite soft add some salt (a very little) to taste. If too watery, pour it off; then add butter (a rather larger piece than the size of a walnut), and carefully mix a well-beaten egg; or, if this does not suit the taste, bind it with a little flour.
Here is an excellent aromatic herb-seasoning which does equally well for use with vegetables or meat. I found it in an old-fashioned book called 'The Gentlewoman,' published in 1864, which I shall notice again further on. The author took this receipt from Francatelli, the famous cook of the day. Take of nutmegs one ounce; mace, one ounce; cloves, two ounces; dried bay-leaves, one ounce; basil, three ounces; marjoram, three ounces; winter savoury, two ounces; thyme, three ounces; cayenne pepper, half an ounce; grated lemon-peel, half an ounce; two cloves of garlic. All to be well pulverised in a mortar and sifted through a fine wire sieve, and put away in dry corked bottles. We made this last year, and used it frequently through the winter for flavouring a great many things, such as purées of cabbage, preserved French beans, soups, sauces, etc. I reduced the cayenne pepper to half the prescribed quantity.