Practical gastronomy and culinary dictionary

good eating ; a connoisseur in wine. Gout, / Taste or savour, e. Relish, to perceive by the tongue ; the sense of tasting ; an intellectual relish. 894 PRACTICAL GASTRONOMY GouTEE, /. An afternoon meal ; a meat tea. To taste, to relish. Gramolata. a kind of half-frozen lemon water-ice served in glasses. Gras (au), /. This signifies that the article specified is dressed with rich meat gravy. Gratis, /. See Au gratin. Gratiner,/. To brown the top of a dish, Grexadins,/. Small slices of veal or game larded. Grimod db la Regniere. Name of a celebrated culinary author and an able chef, editor, in 1803, of the journal called " Almanach des Gom-mands." Griottb,/. a dark-red cherry, called Armenian cherry, suit- able for compote and jam. Grive,/. Fieldfare ; thrush, e. Groseilles./. Gooseberries or currants, e. Gros-sel, /. Coarse salt, e. Grouse, e. Coq du bois, /. Black grouse, or American grouse ; neat cock ; cock of the Vv-oods. Gruau,/. Gruel ; oatmeal ; water-gruel. GuiSADO. A Spanish dish, prepared with meat stewed and potatoes. H. Hache, f. Minced meat, finely sliced meat. Haddock, e. Aigrefin,/. Haggis. A kind of liver sausage (Scotch dish). The modern Haggis consists of the liver, hghts, and heart of a sheep finely chopped, mixed with oatmeal and suet and seasoning. This is inserted in a sheep's paunch and boiled for several hours. Robert Burns greatly esteemed this dish, which was, it is said, a favourite dish of the Romans. Halaszle. a Hungarian fish stew Ham, e. Jambon,/. Hare, e. Lievre,/. Harexg,/. Herring, e. A small sea fish. Haricot,/. Bean; also applied to a thick meat stew, so called from the French word for beans, from which the dish was originally made. Haricots panaches,/. French beans or string beans mixed with flageolets (green kidney beans). Hash. To slice or dress in small bits. Its meaning is to re-dress a dish, so as to mystify its origin, by the reappearance in a different form. Hatelet,/. a small silver skewer garnished with cut roots, truffles, mushrooms, aspic, cock's combs, &c., used for orna- mentino: fish and remove dishes. VOCABULARY OF TERMS USED IN COOKERY 895 Hodge-podge (Hochepot) or Hotch-potch. A soup very popular in Scotland. A meat ragout with chestnuts ; a Scotch meat stew. HOLLANDAISE, /. Dutch style; also name of a white fish sauce. Hominy, e. A farinaceous food prepared from maize. Honey, e. Miel,/. Sweet juice collected from various flowers by bees. French narbonne and Swiss honey are very celebrated. The English honey also supplies an excellent table delicacy. Hoes-d'ceuvres, f. Small side dishes, served colfi, generally before the soup, in order to create appetite. They consist of anchovies, caviare, sardines, and other dainty relishes. Horseradish. Raifort,/. A species of scurvy-root of peculiarly hot flavour. HuiTRE,/. Oyster, e. A bivalvular testaceous shell-fish. HuRE,/. Boar or pig's head ; also head and shoulders of some large fish. HuRE DE SANGLIER,/. Wild boar's head. I. Ice. See Glace. Ices. Supposed to have been introduced by Catherine de Medici s in the 16th century. Some assert that ice-cream was first invented by a negro named Jackson, who kept a small confectioner's shop in Soho in the early part of the present century.