detail of courses. A list of the dishes which are to be
served at a meal. Menus were first used in loll.
900 PRACTICAL GASTRONOMY
Menus deoits. Pig's ears served up as an entree.
Meringue, /. Light pastry, made of white of eggs and sugar,
filled with cream or ice.
Meelan, /. Whiting. A delicate fish allied to the cod.
Mets, /. The meal, or dish : " Mets de farine," " entremets de
douceur," " de legumes," etc.
Mignonette peppee. Coarsely ground white peppercorns.
MiJOTER, /. To cook slowly ; to simmer gently over a small fire.
Milk. Du lait,/.
Mtllecantons, /. Name of a small fish of the whitebait kind,
found in the lake of Geneva ; cooked in the same manner as
whitebait ; in season in July and August.
Mint julep. Name of an American drink.
Mieabelles, /. A kind of small yellow plums, very sweet and
juicy, used for compotes, fresh or dried.
Mieepoix, /. The foundation preparation of vegetables, herbs,
and lard, for brown soups and sauces ; also for braised meats,
etc.
Miroton, /. Thin slices of meat, the size of a five-shilling
piece, braised, stewed, and dished up in a circular form.
Mitonnee, f. To steep and allow to boil during a certain time.
MoELLE DE BCEUF,/. Beef marrow, e.
Moisten. To add liquid.
MoEiLLES,/. Morels, e. Morchel, g. A fungus found mostly in
Germany, some parts of Switzerland, and also in this country.
Used for stews and garnish.
MoRTiFiE./. Term applied to meat or game well hung.
Mote or Moti. Name of an Indian fish curry.
MouiLLER, /. To add broth, water, or any other suitable juice,
during the cooking of meats.
Mousse, /. A light ice cream. Among the definitions given
for this word are mossy, froth or foam. A mousse frappee is
a rich cream frozen without working ; it has the texture of
fire moss.
MouTON,/. Mutton, e.
Mulligatawny. An Indian curry soup ; a paste made of curry.
MuEE, f. Mulberry, e. Black and white fruit of a delicate
flavour, used for making jellies, syrups, and vinegar.
MuSTAED, e. Moutarde,/. The seeds of a plant, Sinapis nigre
ijblacli) and Sinapis alba (yvTiite or yellow'). A pungent
ground seed, chiefly used as a relish or condiment. Engli^^h
mustard was first manufactured at Durham in 1729. The
recipe was kept a secret for many years. Some traditions
assert that a lady named Clements, of Durham, first intro-
duced mustard as a condiment in 1720.
Myetille./. Bilberry. A fruit used for compotes, syrups, and
sweet sauces.
VOCABULAUY OF TERMS USED IN COOKERY 901
N.
Napolitaine (a la),/. Naples style.
Nappee,/. To cover a dish with a layer of thick sauce, jelly, or
jam.
Naturel, f. Plain, simple.
iSlAVAEiN, /. A stew of miitton or lamb. A kind of haricot
mutton. The name is of ancient origin, being mentioned in
one of the plays of Sodelle in the early part of the seven-
teenth century. Turnips form the principal garniture of a
navarin.
Navet, /. Turnip, e. A bulbous root used for soups, as a
vegetable, and for flavouring.
Neck, e. Carr6,/- The rib part of veal, mutton, lamb, or pork.
Nefles,/. Medlars, e. Small, pear-shaped, delicately flavoured
fruit.
Negus, Name of a hot drink composed of port wine, sugar,
nutmeg, and lemon juice ; so called after Colonel Negus (in
the reign of Qaeen Anne).
Page 429
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detail of courses. A list of the dishes which are to be
served at a meal. Menus were first used in loll.
900 PRACTICAL GASTRONOMY
Menus deoits. Pig's ears served up as an entree.
Meringue, /. Light pastry, made of white of eggs and sugar,
filled with cream or ice.
Meelan, /. Whiting. A delicate fish allied to the cod.
Mets, /. The meal, or dish : " Mets de farine," " entremets de
douceur," " de legumes," etc.
Mignonette peppee. Coarsely ground white peppercorns.
MiJOTER, /. To cook slowly ; to simmer gently over a small fire.
Milk. Du lait,/.
Mtllecantons, /. Name of a small fish of the whitebait kind,
found in the lake of Geneva ; cooked in the same manner as
whitebait ; in season in July and August.
Mint julep. Name of an American drink.
Mieabelles, /. A kind of small yellow plums, very sweet and
juicy, used for compotes, fresh or dried.
Mieepoix, /. The foundation preparation of vegetables, herbs,
and lard, for brown soups and sauces ; also for braised meats,
etc.
Miroton, /. Thin slices of meat, the size of a five-shilling
piece, braised, stewed, and dished up in a circular form.
Mitonnee, f. To steep and allow to boil during a certain time.
MoELLE DE BCEUF,/. Beef marrow, e.
Moisten. To add liquid.
MoEiLLES,/. Morels, e. Morchel, g. A fungus found mostly in
Germany, some parts of Switzerland, and also in this country.
Used for stews and garnish.
MoRTiFiE./. Term applied to meat or game well hung.
Mote or Moti. Name of an Indian fish curry.
MouiLLER, /. To add broth, water, or any other suitable juice,
during the cooking of meats.
Mousse, /. A light ice cream. Among the definitions given
for this word are mossy, froth or foam. A mousse frappee is
a rich cream frozen without working ; it has the texture of
fire moss.
MouTON,/. Mutton, e.
Mulligatawny. An Indian curry soup ; a paste made of curry.
MuEE, f. Mulberry, e. Black and white fruit of a delicate
flavour, used for making jellies, syrups, and vinegar.
MuSTAED, e. Moutarde,/. The seeds of a plant, Sinapis nigre
ijblacli) and Sinapis alba (yvTiite or yellow'). A pungent
ground seed, chiefly used as a relish or condiment. Engli^^h
mustard was first manufactured at Durham in 1729. The
recipe was kept a secret for many years. Some traditions
assert that a lady named Clements, of Durham, first intro-
duced mustard as a condiment in 1720.
Myetille./. Bilberry. A fruit used for compotes, syrups, and
sweet sauces.
VOCABULAUY OF TERMS USED IN COOKERY 901
N.
Napolitaine (a la),/. Naples style.
Nappee,/. To cover a dish with a layer of thick sauce, jelly, or
jam.
Naturel, f. Plain, simple.
iSlAVAEiN, /. A stew of miitton or lamb. A kind of haricot
mutton. The name is of ancient origin, being mentioned in
one of the plays of Sodelle in the early part of the seven-
teenth century. Turnips form the principal garniture of a
navarin.
Navet, /. Turnip, e. A bulbous root used for soups, as a
vegetable, and for flavouring.
Neck, e. Carr6,/- The rib part of veal, mutton, lamb, or pork.
Nefles,/. Medlars, e. Small, pear-shaped, delicately flavoured
fruit.
Negus, Name of a hot drink composed of port wine, sugar,
nutmeg, and lemon juice ; so called after Colonel Negus (in
the reign of Qaeen Anne).