Crevettes.
Red mullet.
Rouget.
Roe.
Laitance.
Salmon.
Saumon.
Sardine.
Sardine.
Scallops.
Coquilles St. Jacques.
Shad.
Alose.
Shrimps.
Crevettes.
Skate.
Raie.
Smelts.
Eperlans.
Sole.
Sole.
Sprats.
Esprots, melettes.
„ smoked.
Esprot fume.
Sturgeon.
Esturgeon.
Tench.
Tanche.
Trout.
Truite.
Tunny fish.
Thon.
Turbot.
Turbot.
Turtle.
Tortue.
Whitebait.
Blanchailles.
Whiting.
Merlans.
Meat
Viande
English
French
Bacon.
Lard.
Beef.
Bceuf.
„ brisket of.
Poitrine de boeuf.
„ rump of.
Culotte de bceuf.
„ sirloin of.
Aloyau de boeuf.
„ sirloin steak.
Entrecote.
„ shin of.
Jarret de bceuf.
„ steak.
Bifteck.
„ undercut.
Filet de boeuf.
„ salt.
Bceuf sale.
Brains.
Cervelles.
Breast.
Poitrine.
Calf’s brains.
Cervelles de veau.
„ feet.
Pieds de veau.
„ head.
Tote de veau.
„ liver.
Foie de veau.
„ sweetbread.
Ris de veau.
„ tail.
Queue de veau.
Gravy.
Jus.
Ham.
Jambon.
Haunch.
Hanche.
Heart.
Coeur.
Knuckle.
Cuissot.
Lamb.
Agneau.
„ leg of.
Gigot d’agneau.
638 COOKERY FOR EVERY HOUSEHOLD
Lamb, quarter of.
Quartier d’agneau.
Tete d’agneau.
Pork, loin of.
„ head.
„ salt.
„ sweetbreads.
Ris d’agneau.
Rib.
Liver.
Foie.
Sausage.
Loin.
Longe.
Sheep’s head.
Mutton.
Mouton.
„ heart.
„ cutlets.
Cotelettes de mouton.
„ kidneys.
„ leg of.
Gigot de mouton.
„ tongues.
„ neck of.
Carre de mouton.
Shoe.
„ saddle of.
Selle de mouton.
Steak.
„ shoulder of.
Epaule de mouton.
Sucking pig.
Tripe.
Ox cheek.
Tete de bceuf.
„ kidney.
Rognon de boeuf.
Veal.
,, palate.
Palais de boeuf.
„ breast of.
„ tail.
Queue de boeuf.
„ fillet of.
„ tongue.
Pig’s feet.
Langue de boeuf.
„ loin of.
Pieds de pore.
„ neck of.
„ head.
Tete de pore.
„ shoulder of.
„ tongues.
Langues de pore.
Venison.
Pork.
Pore.
„ haunch of.
,, cutlets.
„ leg of.
Cotelettes de pore.
Gigot de pore.
„ shoulder of.
Longe de pore.
Pore sale.
C6te.
Saucisse, saucisson.
Tete de mouton.
Coeur de mouton.
Rognons de mouton.
Langues de mouton.
Tranche.
Bifteck.
Cochon de lait.
Tripe, gras double.
Veau.
Poitrine de veau.
Filet de veau.
Longe de veau.
CarrO de veau.
Epaule de veau.
Chevreuil, venaison.
Cuissot or hanche de
chevreuil.
Epaule de chevreuil.
EXPLANATION OF FRENCH AND OTHER TERMS USED IN COOKERY
.4 la — In the style of — ex. d Vanglaise, in the English
way ; d la francaise, in the French way, &c.
A la Broche — Cooked on a spit or in a Dutch oven
in front of the fire.
A la Carte — According to the menu.
Abatis — Giblets.
Aiguillettes — Small needle-shaped pieces of meat,
fish, vegetables, &c.
Andouillettes — A salpicon of meat wrapped in caul
and fried.
Andouille — A kind of sausage.
Appetissants — Appetisers served at the commence-
ment of a dinner or between the courses.
Aromates — Savoury herbs used for flavouring.
Aspic — A savoury jelly, used for cold entrees, &c.
Assaisonnement— Seasoning : pepper, salt, and
other condiments.
Assiette — Plate, also small savouries or other
dishes, which are served on a plate.
Au bleu — Applied to fish which is cooked in fish
stock with wine.
Au four — Cooked in the oven.
Au gras — Prepared with meat or meat gravy, the
opposite of maigre.
Au gratin — Applied to a dish that has been browned
on the top, generally coated with bread-
crumbs or grated cheese, and served in the
dish in which it is cooked.
Au maigre — Prepared without meat, or meat gravy,
like Lenten dishes.
Page 1019
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Crevettes.
Red mullet.
Rouget.
Roe.
Laitance.
Salmon.
Saumon.
Sardine.
Sardine.
Scallops.
Coquilles St. Jacques.
Shad.
Alose.
Shrimps.
Crevettes.
Skate.
Raie.
Smelts.
Eperlans.
Sole.
Sole.
Sprats.
Esprots, melettes.
„ smoked.
Esprot fume.
Sturgeon.
Esturgeon.
Tench.
Tanche.
Trout.
Truite.
Tunny fish.
Thon.
Turbot.
Turbot.
Turtle.
Tortue.
Whitebait.
Blanchailles.
Whiting.
Merlans.
Meat
Viande
English
French
Bacon.
Lard.
Beef.
Bceuf.
„ brisket of.
Poitrine de boeuf.
„ rump of.
Culotte de bceuf.
„ sirloin of.
Aloyau de boeuf.
„ sirloin steak.
Entrecote.
„ shin of.
Jarret de bceuf.
„ steak.
Bifteck.
„ undercut.
Filet de boeuf.
„ salt.
Bceuf sale.
Brains.
Cervelles.
Breast.
Poitrine.
Calf’s brains.
Cervelles de veau.
„ feet.
Pieds de veau.
„ head.
Tote de veau.
„ liver.
Foie de veau.
„ sweetbread.
Ris de veau.
„ tail.
Queue de veau.
Gravy.
Jus.
Ham.
Jambon.
Haunch.
Hanche.
Heart.
Coeur.
Knuckle.
Cuissot.
Lamb.
Agneau.
„ leg of.
Gigot d’agneau.
Lamb, quarter of.
Quartier d’agneau. Tete d’agneau.
Pork, loin of.
„ head.
„ salt.
„ sweetbreads.
Ris d’agneau.
Rib.
Liver.
Foie.
Sausage.
Loin.
Longe.
Sheep’s head.
Mutton.
Mouton.
„ heart.
„ cutlets.
Cotelettes de mouton.
„ kidneys.
„ leg of.
Gigot de mouton.
„ tongues.
„ neck of.
Carre de mouton.
Shoe.
„ saddle of.
Selle de mouton.
Steak.
„ shoulder of.
Epaule de mouton.
Sucking pig. Tripe.
Ox cheek.
Tete de bceuf.
„ kidney.
Rognon de boeuf.
Veal.
,, palate.
Palais de boeuf.
„ breast of.
„ tail.
Queue de boeuf.
„ fillet of.
„ tongue. Pig’s feet.
Langue de boeuf.
„ loin of.
Pieds de pore.
„ neck of.
„ head.
Tete de pore.
„ shoulder of.
„ tongues.
Langues de pore.
Venison.
Pork.
Pore.
„ haunch of.
,, cutlets. „ leg of.
Cotelettes de pore. Gigot de pore.
„ shoulder of.
Longe de pore.
Pore sale.
C6te.
Saucisse, saucisson.
Tete de mouton.
Coeur de mouton. Rognons de mouton. Langues de mouton. Tranche.
Bifteck.
Cochon de lait.
Tripe, gras double. Veau.
Poitrine de veau.
Filet de veau.
Longe de veau.
CarrO de veau.
Epaule de veau. Chevreuil, venaison. Cuissot or hanche de chevreuil.
Epaule de chevreuil.
EXPLANATION OF FRENCH AND OTHER TERMS USED IN COOKERY
.4 la — In the style of — ex. d Vanglaise, in the English way ; d la francaise, in the French way, &c.
A la Broche — Cooked on a spit or in a Dutch oven in front of the fire.
A la Carte — According to the menu.
Abatis — Giblets.
Aiguillettes — Small needle-shaped pieces of meat, fish, vegetables, &c.
Andouillettes — A salpicon of meat wrapped in caul and fried.
Andouille — A kind of sausage.
Appetissants — Appetisers served at the commencement of a dinner or between the courses.
Aromates — Savoury herbs used for flavouring.
Aspic — A savoury jelly, used for cold entrees, &c.
Assaisonnement— Seasoning : pepper, salt, and
other condiments.
Assiette — Plate, also small savouries or other dishes, which are served on a plate.
Au bleu — Applied to fish which is cooked in fish stock with wine.
Au four — Cooked in the oven.
Au gras — Prepared with meat or meat gravy, the opposite of maigre.
Au gratin — Applied to a dish that has been browned on the top, generally coated with breadcrumbs or grated cheese, and served in the dish in which it is cooked.
Au maigre — Prepared without meat, or meat gravy, like Lenten dishes.