HORLIES, HORLYS, or ORLYS. — By some
strange freak or another the French orle, or or let, an
architectural fillet, has been converted into the modern
Horly. Any dish therefore dressed a la Horly, or Orly,
may be taken to signify in fillets, such as of fowls or
soles.
HORNFISH.— See Garfish.
HORS D’CEUVRES. — The literal meaning of these
French words is “ outside the subject,” hence their
signification in culinary matters may be said to signify
certain little preparations that are not included in the
menu. Amongst British diners they are not much ap-
preciated, but a Continental dinner would not be complete
without one or the other of them, consisting of prawns,
olives, radishes, or something of a similarly simple
description. Urbain Dubois, writing of hot Hors d’CBuvres
in his work on artistic cookery, informs us that they
are light dishes served at dinner immediately after the
soup or fish, and may consist of pies, croustades, cases,
croquettes, patties, and other small dishes. But modem
custom has relegated most of these to the rank of
entrees.
HORSE-MACKEREL.— This name is applied to so
many kinds of fish in various parts of the world that
it would be difficult to give it an individuality. If there
is any choice it would be in favour of the tunny.
HORSERADISH (Fr. Raifort ; Ger. Meerrettig ;
Ital. Rafano; Sp. Rabano). — This plant ( Cochlearia
Armoracia) grows wild throughout the British Isles, and
in almost every climate that is of a sub-tropical character.
The root-stock is the part used for culinary purposes, on
account of its pungent flavour. Taken as a condiment
it provokes appetite and assists digestion, but a famous
old writer (Parkinson) declares that it ought to be styled
“ Clown’s mustard, for it is too strong for any tender
stomach.” It is said that aconite-root is sometimes eaten
by mistake for Horseradish, but cases of such misfortune
must be exceedingly rare, seeing that reports of such
poisoning are almost unknown. Nevertheless, as there is
some resemblance between the two roots, it may be as
Horseradish — continued.
well to know how to distinguish one from the other.
Blytli tells us that the two roots present striking diffe-
rences. “ The taste of the Horseradish is warm and
pungent, approaching that of mustard, while aconite has
a bitter taste and a disagreeable earthy odour, and after
a few minutes contact with the mouth, tongue, and fauces,
produces a feeling of numbness and tingling. Aconite-
root is short and conical, tapering rapidly to a point,
while Horseradish is long and cylindrical, and of the
same thickness for many inches (see Fig. 962), and has a
powerful pungent odour when scraped.”
It is customary to scrape the fresh sticks of Horse-
radish and use these as a garnish for roast beef ; but a
much more refined mode is to convert the root into a
sauce. If it is desired to keep the root fresh for scraping
it may be preserved for a long time buried in sand in
a cool place ; or it may be
scraped, dried by setting in
a slow oven, and then pow-
dered. In this condition
it is always available for
sauces.
Horseradish Butter. — (1)
This is prepared by pound-
ing grated Horseradish and
butter, and adding salt to
taste. The quantity of
Horseradish to lib. of butter
depends upon how strong
the taste is required. ✪ Horseradish Butter
Page 125 · 1 recipe record on this page
Presented as published in 1892. 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
HORLIES, HORLYS, or ORLYS. — By some strange freak or another the French orle, or or let, an architectural fillet, has been converted into the modern Horly. Any dish therefore dressed a la Horly, or Orly, may be taken to signify in fillets, such as of fowls or soles.
HORNFISH.— See Garfish.
HORS D'ŒUVRES. — The literal meaning of these French words is “ outside the subject,” hence their signification in culinary matters may be said to signify certain little preparations that are not included in the menu. Amongst British diners they are not much appreciated, but a Continental dinner would not be complete without one or the other of them, consisting of prawns, olives, radishes, or something of a similarly simple description. Urbain Dubois, writing of hot Hors d'Œuvres in his work on artistic cookery, informs us that they are light dishes served at dinner immediately after the soup or fish, and may consist of pies, croustades, cases, croquettes, patties, and other small dishes. But modem custom has relegated most of these to the rank of entrees.
HORSE-MACKEREL.— This name is applied to so many kinds of fish in various parts of the world that it would be difficult to give it an individuality. If there is any choice it would be in favour of the tunny.
HORSERADISH (Fr. Raifort ; Ger. Meerrettig ; Ital. Rafano; Sp. Rabano). — This plant ( Cochlearia Armoracia) grows wild throughout the British Isles, and in almost every climate that is of a sub-tropical character. The root-stock is the part used for culinary purposes, on account of its pungent flavour. Taken as a condiment it provokes appetite and assists digestion, but a famous old writer (Parkinson) declares that it ought to be styled “ Clown’s mustard, for it is too strong for any tender stomach.” It is said that aconite-root is sometimes eaten by mistake for Horseradish, but cases of such misfortune must be exceedingly rare, seeing that reports of such poisoning are almost unknown. Nevertheless, as there is some resemblance between the two roots, it may be as
Horseradish — continued.
well to know how to distinguish one from the other. Blytli tells us that the two roots present striking differences. “ The taste of the Horseradish is warm and pungent, approaching that of mustard, while aconite has a bitter taste and a disagreeable earthy odour, and after a few minutes contact with the mouth, tongue, and fauces, produces a feeling of numbness and tingling. Aconiteroot is short and conical, tapering rapidly to a point, while Horseradish is long and cylindrical, and of the same thickness for many inches (see Fig. 962), and has a powerful pungent odour when scraped.”
It is customary to scrape the fresh sticks of Horseradish and use these as a garnish for roast beef ; but a much more refined mode is to convert the root into a sauce. If it is desired to keep the root fresh for scraping it may be preserved for a long time buried in sand in a cool place ; or it may be scraped, dried by setting in a slow oven, and then powdered. In this condition it is always available for sauces.
Horseradish Butter. — (1)
This is prepared by pounding grated Horseradish and butter, and adding salt to taste. The quantity of Horseradish to lib. of butter depends upon how strong the taste is required.
Records on this page
Horseradish Butter