HEADS (Fr. Tetes ; Ger. Kopfe). — These are described
under various headings, such as Boar, Calf’s-head,
Cod, Lamb’s-head, Ox-head, Sheep’s-head, &c., and
will be found to contain some of the daintiest meats,
including the tongues and brains.
HEARTS (Fr. Coeurs ; Ger. Herzen). — All birds, beasts,
fishes, and reptiles endowed with a system of circulating
blood, are possessed of Hearts, which act as pumps for
receiving and ejecting the stream. These Hearts are
recognised in cookery according to their size and quality,
and are duly described under their different names, such
as Calf’s-heart, Ox-heart, &c. They are not much
valued by cooks for culinary purposes, although a baked
calf’s Heart, stuffed with veal stuffing, has been found
on the table of epicures.
HEAT. — -A chemist of great repute informs us that
Heat, or caloric, as it is termed in scientific language, is a
state or condition of bodies, the precise nature of which
is not known except by its effects. The practical cook
understands the effects of Heat upon certain materials
and under ascertained conditions, and the cook knows
how to produce, increase, or diminish Heat, but beyond
that lie knows no more than the chemist. Perhaps it
may be reserved for the practical man to ascertain what
scientists have sought for in vain. This has happened in
other instances, and may happen again, and a cook after
all might be the first person to define what heat really is.
Several conjectures have been made, but all seem to fail in
one point or another which is destructive to the theory.
It is spoken of as a “subtle fluid whose particles repel one
another, and are attracted by all other substances,” but
it has no weight, which is rather against the theory of
its materialism, and argues in favour of its being a
physical force, something similar to electricity. Be this
as it may, of one thing we are certain, we know how to
produce it and utilise its presence in the kitchen.
There are two kinds of Heat with which the cook has
to deal — the one, radiant Heat, which is felt in spite
of the draught of air that rushes to the stove ; and the
other, conveyed Heat, or Heat that is carried away by
the uprising stream of air. These may be one and the
For details respecting Culinary Processes , Utensils, Sauces, dec. , referred to, see under their special heads.
758
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Heat — continued.
same, but experience leads us to believe that they are
in a measure quite different ; for radiant Heat, such
as that felt from the rays of the sun, penetrates
glass as easily as if it wei’e not even present, whilst j
conveyed Heat can only make its presence felt provided
there is some conducting material to convey it. But
as we have yet to learn that radiant Heat cannot also
be conducted, the question must be left to others to
settle, so far as this Encyclopaedia is concerned.
Page 92
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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HEADS (Fr. Tetes ; Ger. Kopfe). — These are described
under various headings, such as Boar, Calf’s-head,
Cod, Lamb’s-head, Ox-head, Sheep’s-head, &c., and
will be found to contain some of the daintiest meats,
including the tongues and brains.
HEARTS (Fr. Coeurs ; Ger. Herzen). — All birds, beasts,
fishes, and reptiles endowed with a system of circulating
blood, are possessed of Hearts, which act as pumps for
receiving and ejecting the stream. These Hearts are
recognised in cookery according to their size and quality,
and are duly described under their different names, such
as Calf’s-heart, Ox-heart, &c. They are not much
valued by cooks for culinary purposes, although a baked
calf’s Heart, stuffed with veal stuffing, has been found
on the table of epicures.
HEAT. — -A chemist of great repute informs us that
Heat, or caloric, as it is termed in scientific language, is a
state or condition of bodies, the precise nature of which
is not known except by its effects. The practical cook
understands the effects of Heat upon certain materials
and under ascertained conditions, and the cook knows
how to produce, increase, or diminish Heat, but beyond
that lie knows no more than the chemist. Perhaps it
may be reserved for the practical man to ascertain what
scientists have sought for in vain. This has happened in
other instances, and may happen again, and a cook after
all might be the first person to define what heat really is.
Several conjectures have been made, but all seem to fail in
one point or another which is destructive to the theory.
It is spoken of as a “subtle fluid whose particles repel one
another, and are attracted by all other substances,” but
it has no weight, which is rather against the theory of
its materialism, and argues in favour of its being a
physical force, something similar to electricity. Be this
as it may, of one thing we are certain, we know how to
produce it and utilise its presence in the kitchen.
There are two kinds of Heat with which the cook has
to deal — the one, radiant Heat, which is felt in spite
of the draught of air that rushes to the stove ; and the
other, conveyed Heat, or Heat that is carried away by
the uprising stream of air. These may be one and the
For details respecting Culinary Processes , Utensils, Sauces, dec. , referred to, see under their special heads.
758
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Heat — continued.
same, but experience leads us to believe that they are
in a measure quite different ; for radiant Heat, such
as that felt from the rays of the sun, penetrates
glass as easily as if it wei’e not even present, whilst j
conveyed Heat can only make its presence felt provided
there is some conducting material to convey it. But
as we have yet to learn that radiant Heat cannot also
be conducted, the question must be left to others to
settle, so far as this Encyclopaedia is concerned.