• circle, so that one half of each covers the other half of the next
one, while the central space is occupied b\- a sauce or a ragout ;
this is called en miroton.
Hitoaiiaga : the art of simmering broth and its ingredients.
Mitonner : French, to simmer, soak, stew.
Mousseron : French; mushroom English; .signifies in French a
particular kind, in English a generic term.
Mull, to: practically means to 'heat and spice, particularly wine,
e.g., sherry or claret ; it is supposed to be derived from the Latin
mollio, I soften, make milder ; it therefore includes the sweeten-
ing of acid and the diluting of alcoholized wine.
Mullet, red: English; in French Ovuget del ocean' and woodcock
of the sea.
Mumbled bare: Phiglish, minced cooked hares’ meat, flavoured,
salted, .spiced, and acidulated, put into a stewpan with a dozen
egg.s, a pound of butter✪ Mumbled Hare, and cooked to point, with constant
stirring (‘ Eaton’s Dictiouar}- ’).
N
Norfolk dumplings : English, often called drop dumplins, or spoon
diimplins, because the batter of milk, flour, eggs, and salt✪ Norfolk Dumplings is
dropped into boiling water from a .spoon. They are now often
fermented, or raised with baking powder, and are much used in
the coun ty of Norfolk and neighbouring districts.
Nougat: French (perhaps meaning nut cake, from noux and
gateau), a mixture of almonds and honey baked together.
Nouilles : P'rcnch, a kind of vermicelli or macaroni to be made in the
kitchen. German Nndcln, q.v. ; Taillerius, La Chapellc, i. 7.
68o
THE SPIRIT OF COOKERY
O
011a : Spanish ragout (falsely called potrida), on which see text.
Omelette : also spelled aumelettc, c.g. b}' de Varenne, loc. cit., p. 343
et seq., who has twenty-two recipes for ‘ annielettes.’ Beaten
eggs fried in fat.
Orgeat, or orgeade: originally a thick, i.e., turbid, drink, made
with barley, used by the ancients and adopted b}’ the French ;
this decoction of barley also bore the Greek name of ptisana, or
French tisane. While the latter name gradually became ex-
tended in its application to many kinds of decoctions and infu-
sions of vegetable substances, having no longer anj- barley in
their composition, the names orgeat and orgeade slipped awa}-
from barley, and became attached, the first to syrup of almonds,
the second to milk of almonds, or were used promiscuously for
both. The S3 rup of almonds, when stirred in water, immediatel v
forms milk of almonds.
Orly, also horly : a name given to dishes prepared in a certain
style. See Hors d’oeuvres, supra.
P
Pabrica : the fleshj’ fruit of the green or red mild capsicum, grown
in the South of Europe, and used as .spice for ragouts or salads,
e.g., Hungarian
Page 432 · 2 recipe records on this page
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
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• circle, so that one half of each covers the other half of the next
one, while the central space is occupied b\- a sauce or a ragout ;
this is called en miroton.
Hitoaiiaga : the art of simmering broth and its ingredients.
Mitonner : French, to simmer, soak, stew.
Mousseron : French; mushroom English; .signifies in French a
particular kind, in English a generic term.
Mull, to: practically means to 'heat and spice, particularly wine,
e.g., sherry or claret ; it is supposed to be derived from the Latin
mollio, I soften, make milder ; it therefore includes the sweeten-
ing of acid and the diluting of alcoholized wine.
Mullet, red: English; in French Ovuget del ocean' and woodcock
of the sea.
Mumbled bare: Phiglish, minced cooked hares’ meat, flavoured,
salted, .spiced, and acidulated, put into a stewpan with a dozen
egg.s, a pound of butter, and cooked to point, with constant
stirring (‘ Eaton’s Dictiouar}- ’).
N
Norfolk dumplings : English, often called drop dumplins, or spoon
diimplins, because the batter of milk, flour, eggs, and salt is
dropped into boiling water from a .spoon. They are now often
fermented, or raised with baking powder, and are much used in
the coun ty of Norfolk and neighbouring districts.
Nougat: French (perhaps meaning nut cake, from noux and
gateau), a mixture of almonds and honey baked together.
Nouilles : P'rcnch, a kind of vermicelli or macaroni to be made in the
kitchen. German Nndcln, q.v. ; Taillerius, La Chapellc, i. 7.
68o
THE SPIRIT OF COOKERY
O
011a : Spanish ragout (falsely called potrida), on which see text.
Omelette : also spelled aumelettc, c.g. b}' de Varenne, loc. cit., p. 343
et seq., who has twenty-two recipes for ‘ annielettes.’ Beaten
eggs fried in fat.
Orgeat, or orgeade: originally a thick, i.e., turbid, drink, made
with barley, used by the ancients and adopted b}’ the French ;
this decoction of barley also bore the Greek name of ptisana, or
French tisane. While the latter name gradually became ex-
tended in its application to many kinds of decoctions and infu-
sions of vegetable substances, having no longer anj- barley in
their composition, the names orgeat and orgeade slipped awa}-
from barley, and became attached, the first to syrup of almonds,
the second to milk of almonds, or were used promiscuously for
both. The S3 rup of almonds, when stirred in water, immediatel v
forms milk of almonds.
Orly, also horly : a name given to dishes prepared in a certain
style. See Hors d’oeuvres, supra.
P
Pabrica : the fleshj’ fruit of the green or red mild capsicum, grown
in the South of Europe, and used as .spice for ragouts or salads,
e.g., Hungarian