wrapped in a cloth dipped in vinegar, rung out as dry
as can be, and kept in a cool place.
*****
Wash salted meat well before boiling.
*****
Decoration is much more rationally employed in
rendering a wholesome nutritious dish inviting than
in the elaborate embellishments which are crowded
about trifles and custards.
*****
If meat is overdone the best juices are evaporated.
*****
Avoid over-dressing roast and boiled meats, and
over-seasoning soups and sauces with salt and pepper.
It is a fault which cannot be remedied.
*****
See that the covers of the boiling pots fit closely
for stewing and braizing.
*****
Lemons, which have been used, are excellent for
cleaning purposes.
GAS COOKERY BOOK.
255
THE MENU.
Its Divisions and English Equivalents.
The Menu.
Hors d’CEuvre.^
Potages
Poissons
COQUILLAGE
Entries ...
Pronounced. English, with Explanation.
(orderver) ... Appetisers. Usually served at
the commencement of a lunch
or dinner, consisting1 of small
dishes intended to stimulate
the appetite, such as Ancho¬
vies, Sardines, Radishes,
Prawns, Filleted Smoked Her¬
rings, Oysters, Olives, Plovers’
Eggs, Beetroot and Onions
Salad, Tunny Fish in Oil, &c.
(po-ta-hge) ... Soups.
(pwa-song) ... Fish.
(ko-kee-ahj) ... Shell Fish.
(on-trays) ... Made Dishes, and are usually
composed of more than one
ingredient, and may be made
of any kind of Meat, Poultry,
or Game.
Relev^s ...
Roti
Legumes ...
Entremets
... (rel-ai-vay) ... Removes. Consist principally of
solid joints, such as Boiled
Fowl, Boiled Leg of Mutton,
Knuckle of Veal, Roast Lamb,
Venison, Ham, Leg of Pork.
Vegetables are sometimes
served with Releves.
... (ro-tee) ... Roast. Usually consist of Roast
Leg of Mutton, Roast Beef, or
any Roast Poultry or Game.
... (lay-guhm) .. Vegetables.
... (on-tray-may)... Dishes of Sweets, Omelets,
Pancakes, Puddings or Pies,
or may be Vegetables, such
as a Cauliflower au gratin or
Peas with butter.
Entremets
Froids
(on-tray-may-
frwah)
Dessert ... ... (day-sair)
Glaces . (glass) ...
Dishes of Cold Sweets, such as
Jellies, Blanc Manges, Iced
Cream, Frozen Puddings,
Fruit Pies, and Stewed Fruits.
Dessert, consisting of Fruits in
season.
Ices.
THE HOUSEHOLD
THE COOK’S VOCABULARY.
Menu Terms and
Words in French.
Pronounced.
A LA
A l’huile
Au, AUX ...
Au Maigre
... (ah-la)
... (ah lweel)
... (o) ...
... (o-may-ger)
Au Gratin
... (o-grat-ang)
A l’Indien
Au Naturel
... (ah land-e-an)
... (o-naturel)
Au Gras...
... (o-grah) ...
Au Capres
Au Sauce
... (o-karpers)
(o-sohs-ah-
A l’Onion
Au Bleu .
Aubergine
A.IGRE ..i •••
Abricot .
Assaisonner
Anguille
Aloyau de Bceuf
Artichaut
Asperge .
Aspic .
Barbu .
Banane .
Bain Marie
(o-bleuh) ...
(o-ber-geen)
(ay-ger) ...
(ab-ree-ko)
(ass-say-sonny) ...
(ahn-ghee)
(al-y-o-der-buff) . . .
(r-tee-show)
(asp-airj)
(ass-peek)
(bar-buh)...
(bahn-ahn)
(bang-maree)
English Meaning.
With — in the style of.
In oil, or with oil.
With.
Lenten fare, or dishes without
meat.
Dishes served with grated
cheese and in the dish in
which it was cooked.
Indian or curried dishes.
Food cooked plainly or boiled
in water without sauces,
condiments or additions.
Dressed with the gravy of the
meat.
With caper sauce.
With onion sauce.
Fish boiled in white wine or
vinegar and water.
The egg fruit or vegetable —
cooked similarly to the arti¬
choke ; it may be either
braised, grilled, fried or
boiled.
Page 137
Presented as published in 1900. 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
wrapped in a cloth dipped in vinegar, rung out as dry as can be, and kept in a cool place.
*****
Wash salted meat well before boiling.
*****
Decoration is much more rationally employed in rendering a wholesome nutritious dish inviting than in the elaborate embellishments which are crowded about trifles and custards.
*****
If meat is overdone the best juices are evaporated. *****
Avoid over-dressing roast and boiled meats, and over-seasoning soups and sauces with salt and pepper. It is a fault which cannot be remedied.
*****
See that the covers of the boiling pots fit closely for stewing and braizing.
*****
Lemons, which have been used, are excellent for cleaning purposes.
THE MENU.
Its Divisions and English Equivalents.
The Menu. Hors d’CEuvre.^
Potages
Poissons
COQUILLAGE
Entries ...
Pronounced. English, with Explanation.
(orderver) ... Appetisers. Usually served at
the commencement of a lunch or dinner, consisting of small dishes intended to stimulate the appetite, such as Anchovies, Sardines, Radishes, Prawns, Filleted Smoked Her¬ rings, Oysters, Olives, Plovers’ Eggs, Beetroot and Onions Salad, Tunny Fish in Oil, &c.
(po-ta-hge) ... Soups.
(pwa-song) ... Fish.
(ko-kee-ahj) ... Shell Fish.
(on-trays) ... Made Dishes, and are usually
composed of more than one ingredient, and may be made of any kind of Meat, Poultry, or Game.
Relev^s ...
Roti
Legumes ... Entremets
... (rel-ai-vay) ... Removes. Consist principally of
solid joints, such as Boiled Fowl, Boiled Leg of Mutton, Knuckle of Veal, Roast Lamb, Venison, Ham, Leg of Pork. Vegetables are sometimes served with Releves.
... (ro-tee) ... Roast. Usually consist of Roast
Leg of Mutton, Roast Beef, or any Roast Poultry or Game.
... (lay-guhm) .. Vegetables.
... (on-tray-may)... Dishes of Sweets, Omelets,
Pancakes, Puddings or Pies, or may be Vegetables, such as a Cauliflower au gratin or Peas with butter.
Entremets
Froids
(on-tray-mayfrwah)
Dessert ... ... (day-sair)
Glaces . (glass) ...
Dishes of Cold Sweets, such as Jellies, Blanc Manges, Iced Cream, Frozen Puddings, Fruit Pies, and Stewed Fruits.
Dessert, consisting of Fruits in season.
Ices.
THE COOK’S VOCABULARY.
Menu Terms and Words in French.
Pronounced.
A LA
A l’huile
Au, AUX ...
Au Maigre
... (ah-la)
... (ah lweel)
... (o) ...
... (o-may-ger)
Au Gratin
... (o-grat-ang)
A l’Indien
Au Naturel
... (ah land-e-an) ... (o-naturel)
Au Gras...
... (o-grah) ...
Au Capres
Au Sauce
... (o-karpers) (o-sohs)
A l’Onion Au Bleu .
Aubergine
A.IGRE ..i •••
Abricot .
Assaisonner Anguille Aloyau de Bceuf Artichaut
Asperge .
Aspic .
Barbu .
Banane .
Bain Marie
(o-bleuh) ... (o-ber-geen)
(ay-ger) ...
(ab-ree-ko)
(ass-say-sonny) ...
(ahn-ghee)
(al-y-o-der-buff) . . .
(ar-tee-show)
(asp-airj)
(ass-peek)
(bar-buh)...
(bahn-ahn)
(bang-maree)
English Meaning.
With — in the style of.
In oil, or with oil.
With.
Lenten fare, or dishes without meat.
Dishes served with grated cheese and in the dish in which it was cooked.
Indian or curried dishes.
Food cooked plainly or boiled in water without sauces, condiments or additions.
Dressed with the gravy of the meat.
With caper sauce.
With onion sauce.
Fish boiled in white wine or vinegar and water.
The egg fruit or vegetable — cooked similarly to the arti¬ choke ; it may be either braised, grilled, fried or boiled.