delicious and nutritious of the finny tribe.
Salpicox. a mince of poultry or game, with ham, tongue, and
mushrooms ; used for croquettes, bouchees, rissoles, &c.
Salt, e. Du sel,/. The most needful and precious adjunct for
our food.
Salzgurkex. Is a German pickle, served with boiled or roast
meats ; made of small cucumbers soused in salt water.
Saxbaglioxe. Is a delicious sweet chocolate cream ; served in
glasses either hot or cold.
Saxdwich. a hors-d'oeuvre. Two thin pieces of bread, butterea,
with a thin slice of meat or edible paste between them.
Saxgaree. The name of an Indian punch drink. It is made
with sherry, water, lemon juice and sugar.
Sanglee, /. To prepare the ice mixture ready for freezing.
One part of salt to five parts of broken ice is the proper pro-
portion used for freezing.
Saxgliee,/. Wild boar, e. •
Sapaceau. An egg punch,
Saebotiere,/. The freezing kettle or freezing pan.
Sargelle,/, Teal, e. Water-fowl similar to wild duck.
Sarriette,/. Savoy cabbage, e.
Sassafras. The name of an agreeable beverage, much drunk in
North America.
Sassee, /. To stir rapidly with a spoon in a stewpan.
Sauce, /. Sauce, e. A liquid served and eaten with food, to
improve its relish and to give flavour. The four great sauces
in the culinary art are : Espagnole, Veloute, Allemande, and
Bechamel.
Saucer, /. To sauce a dish ; to pour the sauce over anything.
Sauciere, /. A sauceboat. A deep narrow-shaped dish in which
sauce is served.
Saucisse, /. Fresh pork sausages.
Saucissox,/. Smoked sausages.
Sauerkraut, g. Choucroute, /. Sourkrout, e. A kind of
pickled cabbage ; cabbage preserved in brine, A national
dish of Germany. Served hot with bacon or sausages,
Saumon,/. Salmon, e.
Saute pax. Sautoire, /. A shallow thin-bottomed copper
frying pan,
Sauter -ee, /, To toss over the fire, in a frying pan with little
butter or fat, anything that requires sharp tire and quick
cooking.
Savarin (Brillat). Born 1755. Famous gastronomic writer;
VOCABULAEY OF TERMS USED IN COOKERY 911
author of the excellent work entitled " Physiologie du Gout,
ou Meditations de Gastronoinie transcendante," published after
his death. A light spongy yeast cake is named after him.
Saveloy. A kind of smoked pork sausage ; it is highly
seasoned, and has an addition of saltpetre to give the meat a
red colour.
Scald. To scald milk, is to bring it nearly to the boil.
Score, to. To make incisions crossways on the surface of fish,
vegetables or meat. This is done to facilitate the process
of cooking and thus improving the flavour.
Scots Kail. Name of a thick broth, a kind of pnt-au-feu,
served as a standing dish among the middle classes in Scot-
land.
SCHMORBRATEN, g. A German dish, consisting of rump of beef,
braised (k la mode fashion), garnished with mushrooms,
gherkins, and braised vegetables.
ScoRZONERA. A kind of vegetable root ; treated and served
like parsnips or salsify.
Scotch style. A I'Ecossaise,/.
Page 436
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delicious and nutritious of the finny tribe.
Salpicox. a mince of poultry or game, with ham, tongue, and
mushrooms ; used for croquettes, bouchees, rissoles, &c.
Salt, e. Du sel,/. The most needful and precious adjunct for
our food.
Salzgurkex. Is a German pickle, served with boiled or roast
meats ; made of small cucumbers soused in salt water.
Saxbaglioxe. Is a delicious sweet chocolate cream ; served in
glasses either hot or cold.
Saxdwich. a hors-d'oeuvre. Two thin pieces of bread, butterea,
with a thin slice of meat or edible paste between them.
Saxgaree. The name of an Indian punch drink. It is made
with sherry, water, lemon juice and sugar.
Sanglee, /. To prepare the ice mixture ready for freezing.
One part of salt to five parts of broken ice is the proper pro-
portion used for freezing.
Saxgliee,/. Wild boar, e. •
Sapaceau. An egg punch,
Saebotiere,/. The freezing kettle or freezing pan.
Sargelle,/, Teal, e. Water-fowl similar to wild duck.
Sarriette,/. Savoy cabbage, e.
Sassafras. The name of an agreeable beverage, much drunk in
North America.
Sassee, /. To stir rapidly with a spoon in a stewpan.
Sauce, /. Sauce, e. A liquid served and eaten with food, to
improve its relish and to give flavour. The four great sauces
in the culinary art are : Espagnole, Veloute, Allemande, and
Bechamel.
Saucer, /. To sauce a dish ; to pour the sauce over anything.
Sauciere, /. A sauceboat. A deep narrow-shaped dish in which
sauce is served.
Saucisse, /. Fresh pork sausages.
Saucissox,/. Smoked sausages.
Sauerkraut, g. Choucroute, /. Sourkrout, e. A kind of
pickled cabbage ; cabbage preserved in brine, A national
dish of Germany. Served hot with bacon or sausages,
Saumon,/. Salmon, e.
Saute pax. Sautoire, /. A shallow thin-bottomed copper
frying pan,
Sauter -ee, /, To toss over the fire, in a frying pan with little
butter or fat, anything that requires sharp tire and quick
cooking.
Savarin (Brillat). Born 1755. Famous gastronomic writer;
VOCABULAEY OF TERMS USED IN COOKERY 911
author of the excellent work entitled " Physiologie du Gout,
ou Meditations de Gastronoinie transcendante," published after
his death. A light spongy yeast cake is named after him.
Saveloy. A kind of smoked pork sausage ; it is highly
seasoned, and has an addition of saltpetre to give the meat a
red colour.
Scald. To scald milk, is to bring it nearly to the boil.
Score, to. To make incisions crossways on the surface of fish,
vegetables or meat. This is done to facilitate the process
of cooking and thus improving the flavour.
Scots Kail. Name of a thick broth, a kind of pnt-au-feu,
served as a standing dish among the middle classes in Scot-
land.
SCHMORBRATEN, g. A German dish, consisting of rump of beef,
braised (k la mode fashion), garnished with mushrooms,
gherkins, and braised vegetables.
ScoRZONERA. A kind of vegetable root ; treated and served
like parsnips or salsify.
Scotch style. A I'Ecossaise,/.