fish, scolloped shellfish, macaroni, poullr}^ game, sweetbread, brains, ox-pith, horlys of fish, poultry, or game. Cold hors d'ceuvrcs are eaten immediately after 'the soup and fish, and consist of sardines, anchovies, tunny, Dutch herrings, savoury butter, oysters, oiled salads (Francatelli). Hotchpot: Scotch dish of mutton, corrupted to ‘hotch-potch,’ and further to ‘ hodge-podge ’ ; from French hochc-pot. The novelist R. D. Blackmore, in ‘Kit and Kitty,’ p. 282 (1890), has the following statement : ‘ “ It (Hotchpot Hall) taketh its name,” .sa}'s an old countj^ book, “from a very ancient rule of law, that if sisters be in coparcenar}-, as heiresses to landed e.state, and one of them has from the same source a several estate by franc marriage, she shall (as is just and seemly) bring that into hotch- pot, which signifieth a mixture for a pudding, ere ever she can enjoy rights with the rest.” ’ I Ische-bone. See Aitch-bone. J Jacobins; nickname of quenelles of custard which became fashion- able during the Revolution ; after the restoration their name was changed to Royals. Jardiniere: French, a jireparation of mixed vegetable.s, stewed in a sauce, with savoury additions ; also a soup with the .same. Julep : ancient Arabian name for a calming drink, containing mucilage and opium ; possibly connected with the Persian aiul Arabian name of the bulbs of orchis — shlep, sahhlcb, salap, or Salop (spelled saloop in ‘ Faton’s Dictionari' ’) — which yields a mucilaginous infusion (satyrion of the ancients). Jumbles: under this name pass confections of varj'ing degrees of complication, as the name, signifi-ing confused mixture, seems to indicate. Early in the present centiir}' jumbles were thin cakes made of equal parts of flour and sugar, with a little yolk flavoured with rose-water✪ Jumbles and lemon-peel. The paste, cut into fancj" shapes (hence perhaps the name), was baked on tins until the edges began to brown. In Eondon, during the nineteenth centurj^ jumbles were sweetmeats much coveted b}’ children, represented b}- thin, semi-transparent, crisp, fragile, brown, rollecl-iip or conicallv- bent leaflets, having the appearance and taste of rolled-out butter-scotch. In this iiopular confection a degradation is perceptible, iiiasmuch as frequentl)- it is no longer crisp and vitreous, but flexible, viscous, and sticky to the fingers. Almond jumbles are little cakes made of flour, butter, sugar, almonds, 3'olk, and cream, flavoured at pleasure, iced with sugar and white of egg, and baked. Junket : English, hot milk curdled with rennet, sweetened with sugar, flavoured with brand}' or whisky, and enriched with Devonshire clotted or with whipped cream✪ Junket. Eventually, junket is a preparation of curdled milk, or curds, which are placed upon rushes (ha.i\n juncu.s) to allow the last portion of whey to nercolate and become absorbed. Junket has also been defineu as any sweetmeat carried in little ba.skets made of rushes; also used DICTIONARY OF CULINARY TERMS 677 metaphorically, in rustic liumoiir, for a stolen entertainment ; made into a verb, infinitive to junket — i.e., to feast in secret. Jus: Latin, also French, broth, soup, juice, gravj’. On the distinc- tion between ywj and bouillon, see ‘ Dons de Comus,’ i. 14. Jusculum: Latin, broth, juice, grav}’, perhaps sauce; diminutive, therefore signifying a special sauce of equality. K Kadgiori, or kegcree, or kitchri: East Indian preparation of fish.

AI-modernized reading of the original text

fish, scolloped shellfish, macaroni, poullr}^ game, sweetbread, brains, ox-pith, horlys of fish, poultry, or game. Cold hors d'ceuvrcs are eaten immediately after 'the soup and fish, and consist of sardines, anchovies, tunny, Dutch herrings, savoury butter, oysters, oiled salads (Francatelli). Hotchpot: Scotch dish of mutton, corrupted to ‘hotch-potch,’ and further to ‘ hodge-podge ’ ; from French hochc-pot. The novelist R. D. Blackmore, in ‘Kit and Kitty,’ p. 282 (1890), has the following statement : ‘ “ It (Hotchpot Hall) taketh its name,” .sa}'s an old countj^ book, “from a very ancient rule of law, that if sisters be in coparcenar}-, as heiresses to landed e.state, and one of them has from the same source a several estate by franc marriage, she shall (as is just and seemly) bring that into hotchpot, which signifieth a mixture for a pudding, ere ever she can enjoy rights with the rest.” ’ Ische-bone. See Aitch-bone. J Jacobins; nickname of quenelles of custard which became fashionable during the Revolution ; after the restoration their name was changed to Royals. Jardiniere: French, a preparation of mixed vegetables, stewed in a sauce, with savoury additions ; also a soup with the same. Julep : ancient Arabian name for a calming drink, containing mucilage and opium ; possibly connected with the Persian aiul Arabian name of the bulbs of orchis — shlep, sabhleb, salap, or Salop (spelled saloop in 'Eaton's Dictionary') — which yields a mucilaginous infusion (satyrion of the ancients). Jumbles: under this name pass confections of varying degrees of complication, as the name, signifying confused mixture, seems to indicate. Early in the present century jumbles were thin cakes made of equal parts of flour and sugar, with a little yolk flavoured with rose-water and lemon-peel. The paste, cut into fancy shapes (hence perhaps the name), was baked on tins until the edges began to brown. In London, during the nineteenth century jumbles were sweetmeats much coveted by children, represented by thin, semi-transparent, crisp, fragile, brown, rolled-up or conically bent leaflets, having the appearance and taste of rolled-out butter-scotch. In this popular confection a degradation is perceptible, inasmuch as frequently it is no longer crisp and vitreous, but flexible, viscous, and sticky to the fingers. Almond jumbles are little cakes made of flour, butter, sugar, almonds, 3'olk, and cream, flavoured at pleasure, iced with sugar and white of egg, and baked. Junket : English, hot milk curdled with rennet, sweetened with sugar, flavoured with brandy or whisky, and enriched with Devonshire clotted or with whipped cream. Eventually, junket is a preparation of curdled milk, or curds, which are placed upon rushes (hain juncus) to allow the last portion of whey to percolate and become absorbed. Junket has also been defined as any sweetmeat carried in little baskets made of rushes; also used metaphorically, in rustic humour, for a stolen entertainment ; made into a verb, infinitive to junket — i.e., to feast in secret. Jus: Latin, also French, broth, soup, juice, gravj’. On the distinction between ywj and bouillon, see ‘ Dons de Comus,’ i. 14. Jusculum: Latin, broth, juice, gravy, perhaps sauce; diminutive, therefore signifying a special sauce of equality. K Kadgiori, or kedgeree, or kitchri: East Indian preparation of fish.

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