Loin is (the half of) the lower part of the back of a beast cut up for
food, one side of the loins ; this plural is synonymous with that
of the reins, or parts of the back behind and below the kidneys.
Old French logne, French longe, Latin Inmbns, a loin, one
.side only. Lumbi are the loins, the thick part between the
gluteal region and the back. = region of loins or kidneys ;
includes the psoas muscle, in front of the spine (fillet or undercut).
Luting : a paste made of flour and water, and used for fastening
the lids of .stewpans or other vessels, to make them somewhat
better fitting, and diminish evaporation.
M
Macaroni : sometimes spelled macarolli (La Chapelle, i., p. 6).
Macedoine of fruit: is a .sweet jelly with whole fruit in its .sub-
stance.
Macedoine of vegetables : is a jardiniere or mixture of .several vege-
tables, cooked, with some white sauce added.
Mackerel : a fish ; name from Latin macularelli (little spots) ;
French maquereaii.
Madeleine : French, a particular kind of cake : madeleines of
Commercy have a great reputation.
Magira : Latin, the art of cookery ; from Greek mageira, magirus,
cook ; magirium, kitchen or cooking vessel ; related to mao,
rnago (Greek), I knead ; hence magma, dough, paste.
Harmelade : originally the Spanish name of the jam of the flesh of
quinces (marmelas in Spanish), which, when solid, is called
cpiince cheese; then, transferred to other jams, e.g., what ought
to be called orange jam, is affectedly called orange marmelade.
Matelote : a dish of fre.sh-water fish, sometimes of one kind only, as
of eels ; sometimes of several kinds mixed.
Mayonnaise : an emulsive sauce, made of yolks and oil ; synon} in
viagnonnaise, also bayonnaise (conjecture of the ‘Man. (les
Ampliit.,’ p. T57) ; also said to be a corruj)tion from mahounaise.
Magnonaise is the oldest spelling we have met with.
Mazarines : ornamental entrees made of forcemeat, with fillets of
meat (cf. Grenadines).
DICTIONARY OF CULINARY TERMS
679
Mead : EiikUsIi, Meth Gennan, an alcoholic drink prepared from
honev boiled in water, flavoured with herbs and malt, fermented
with 'yeast, spiced, and matured by keeping. Sometimes hops
were added to the mead.
Meringues ; light .sjDOngy cakes or confections, made of sugar and
white of egg froth, mostly filled with whipped cream. Derived
from Merovingians, the Franconian kings preceding the Kai'O-
lingians.
Merlan : French, whiting (fish).
Merluche : French, haddock.
Mignonette pepper : a form of comminuted pepper, from either
white or black pepper-corns, which, after being broken so as to
resemble mignonette seed, are sifted to remove fine dust.
Mirepois, Mirepoix, la : French, a compound sauce for braising
meat, originally imagined by the Marechale de Mirepoix, ‘ who ’
(sa3-s ‘ Man. d. Amph.,’ p. 165), ‘ as regards gourmandise, but
gourmandise onh-, was almost the second volume of the Mare-
chale de Luxejnbourg.’ Mirepoix, with poets and blaiics, belong
to the category of braises.
Mirlitons are tartlets with a basis of pulf paste, constructed like
cheese cakes, with the cheese left out. Mirliion means a reed-
pipe, and has therefore a metaphorical significance. Related to
Jjatis.
Miroton : French, boiled beef smothered in onions ; misapplied to
an arrangement on a dish, e.g., cotelettes, or fish fillets, laid in a
Page 431
Presented as published in 1895. 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
Loin is (the half of) the lower part of the back of a beast cut up for food, one side of the loins ; this plural is synonymous with that of the reins, or parts of the back behind and below the kidneys. Old French logne, French longe, Latin lumbus, a loin, one side only. Lumbi are the loins, the thick part between the gluteal region and the back. = region of loins or kidneys ;
includes the psoas muscle, in front of the spine (fillet or undercut).
Luting : a paste made of flour and water, and used for fastening the lids of stewpans or other vessels, to make them somewhat better fitting, and diminish evaporation.
M
Macaroni : sometimes spelled macarolli (La Chapelle, i., p. 6).
Macedoine of fruit: is a sweet jelly with whole fruit in its substance.
Macedoine of vegetables : is a jardiniere or mixture of several vegetables, cooked, with some white sauce added.
Mackerel : a fish ; name from Latin macularelli (little spots) ; French maquereaii.
Madeleine : French, a particular kind of cake : madeleines of Commercy have a great reputation.
Magira : Latin, the art of cookery ; from Greek mageira, magirus, cook ; magirium, kitchen or cooking vessel ; related to mao, rnago (Greek), I knead ; hence magma, dough, paste.
Marmelade : originally the Spanish name of the jam of the flesh of quinces (marmelas in Spanish), which, when solid, is called quince cheese; then, transferred to other jams, e.g., what ought to be called orange jam, is affectedly called orange marmelade.
Matelote : a dish of fresh-water fish, sometimes of one kind only, as of eels ; sometimes of several kinds mixed.
Mayonnaise : an emulsive sauce, made of yolks and oil ; synonym mayonnaise, also bayonnaise (conjecture of the 'Man. des Amph.,' p. 157) ; also said to be a corruption from mahounaise. Magnonaise is the oldest spelling we have met with.
Mazarines : ornamental entrees made of forcemeat, with fillets of meat (cf. Grenadines).
Mead : English, Meth German, an alcoholic drink prepared from honey boiled in water, flavoured with herbs and malt, fermented with yeast, spiced, and matured by keeping. Sometimes hops were added to the mead.
Meringues ; light spongy cakes or confections, made of sugar and white of egg froth, mostly filled with whipped cream. Derived from Merovingians, the Franconian kings preceding the Carolingians.
Merlan : French, whiting (fish).
Merluche : French, haddock.
Mignonette pepper : a form of comminuted pepper, from either white or black pepper-corns, which, after being broken so as to resemble mignonette seed, are sifted to remove fine dust.
Mirepois, Mirepoix, la : French, a compound sauce for braising meat, originally imagined by the Marechale de Mirepoix, ' who ' (says ' Man. d. Amph.,' p. 165), ' as regards gourmandise, but gourmandise only, was almost the second volume of the Marechale de Luxembourg.' Mirepoix, with poets and blancs, belong to the category of braises.
Mirlitons are tartlets with a basis of puff paste, constructed like cheese cakes, with the cheese left out. Mirliion means a reedpipe, and has therefore a metaphorical significance. Related to Jjatis.
Miroton : French, boiled beef smothered in onions ; misapplied to an arrangement on a dish, e.g., cotelettes, or fish fillets, laid in a