Poultry and Game. — Hares, rabbits, phea- sants, grouse, partridges, woodcocks, snipe, fowls, chickens, pullets, turkeys, geese, wild geese, ducks, wild ducks, teal, widgeons, larks, capons, pea-fowl. Fish. — Sturgeon, turbot, soles, skate, codfish, CASSELLS DICTIONARY OF COOKERY. haddocks, smelts, dory, gurnet, herrings, sprats, oysters, mussels, cockles, lobsters, crabs, and shell -tish in general, perch, carp, eels, dace, ling. Ver/etahles.— Cabbages, broccoH, savoys, Brus- sels sprouts, Scotch kale, sea-kale, spinach, endive, cardoons, lettuces, skirret, salsify, scor- zonera, sorrel, potatoes, turnips, parsnips, car- rots, beetroot, Jerusalem artichokes, celery, peas, haricot beans, leeks, onions, shallots, mush- rooms, horse-radish, parsley, thyme, tarragon, chervil, mint, sage, small salads. Garden herbs, or pot herbs, which are cliiefly used for st in soups, and for flavouring dishes, or for gar- nishing, are always in season, and can be procm-ed at any time, cither green or dried. Frii/its. — Apples, pears, medlars, grapes, figs, chestnuts, almonds, filberts, nuts, walnuts, raisins, currants, prunes, and all sorts of pre- served and dried fruits, jams, marmalades, and fruit jellies. Especially in Season in December. — Haddocks, tench, dace, cod, dory, ling, skate, turbot, capons, pea-fowl, turkeys. C._GLOSSARY OF TERMS USED IN COOKERY. Aspic. — A savom-y jelly. AssiETTE. — Small entrees not more than a plate will contain. Atelet. — A small silver skewer. Au Blei\ — Applied to fish so dressed as to have a bluish appearance. Au Gras. — Dressed with meat gxavy. Au Jus. — In the natural juice, or gravy. Au Naturel. — Plain, simple cookery. Bab A. • — Very light plum-cake, or sweet French yeast cake. Baix-Marie. — An open vessel which has a loose bottom for the reception of hot water. It is used to keep sauces nearly at the boiling- point without reduction or burning. Barde.— A thin slice of bacon fat placed over any substoiice specially requiring the assistance of fat without larding. Batterie de Cuisine. — Complete set of cooking apparatus. Bavaroise a l'eau. — Tea sweetened with syrup of capillaire, and flavoured with a little orange-flower water. Bavaroise at: Lait. — IMade in the same way as the above, but with equal quantities of milk and tea. Bechamel. — A rich white French sauce. Beigxet, or Fritter (see Flitter). Bisque. -^A soup made of shell-fish. Blanc.^ — "^Tiite broth iised to give a more delicate aj^pearance to the flesh of fowl, lamb, &c. Blaxch. — Placing anytliing on the fire in cold water until it boils, and after straining it off, plunging it into cold water for the purpose of rendering it white. Used to whiten poul- try, vegetables, &;c. Blanquette. — A fricassee usually made of thin slices of white meat, with white sauce thickened with egg yolk. Bligxet. — To fritter an^^:hing enveloped in butter or egg and fried. Bormx. — A rich compound of various meats. BouiLLi. — Beef very much boiled, and served with sauce. BouiLLiE. — A French dish resembling that called hasty pudding. Bouillon. — The common soup of France. Bouquet of Herbs. -Parsley, thyme, and green onions tied together. Bouquet Garni. — The same, with the addi- tion of cloves or aromatic herbs. Bourguignote. — A ragout of truffles.

AI-modernized reading of the original text

Poultry and Game. — Hares, rabbits, pheasants, grouse, partridges, woodcocks, snipe, fowls, chickens, pullets, turkeys, geese, wild geese, ducks, wild ducks, teal, widgeons, larks, capons, pea-fowl. Fish. — Sturgeon, turbot, soles, skate, codfish, haddocks, smelts, dory, gurnet, herrings, sprats, oysters, mussels, cockles, lobsters, crabs, and shell -tish in general, perch, carp, eels, dace, ling. Vegetables.— Cabbages, broccoli, savoys, Brussels sprouts, Scotch kale, sea-kale, spinach, endive, cardoons, lettuces, skirret, salsify, scorzonera, sorrel, potatoes, turnips, parsnips, carrots, beetroot, Jerusalem artichokes, celery, peas, haricot beans, leeks, onions, shallots, mushrooms, horse-radish, parsley, thyme, tarragon, chervil, mint, sage, small salads. Garden herbs, or pot herbs, which are chiefly used for stewing in soups, and for flavouring dishes, or for garnishing, are always in season, and can be procured at any time, cither green or dried. Fruits. — Apples, pears, medlars, grapes, figs, chestnuts, almonds, filberts, nuts, walnuts, raisins, currants, prunes, and all sorts of preserved and dried fruits, jams, marmalades, and fruit jellies. Especially in Season in December. — Haddocks, tench, dace, cod, dory, ling, skate, turbot, capons, pea-fowl, turkeys. C._GLOSSARY OF TERMS USED IN COOKERY. Aspic. — A savoury jelly. AssiETTE. — Small entrees not more than a plate will contain. Atelet. — A small silver skewer. Au Bleu. — Applied to fish so dressed as to have a bluish appearance. Au Gras. — Dressed with meat gravy. Au Jus. — In the natural juice, or gravy. Au Naturel. — Plain, simple cookery. Bab A. • — Very light plum-cake, or sweet French yeast cake. Baix-Marie. — An open vessel which has a loose bottom for the reception of hot water. It is used to keep sauces nearly at the boilingpoint without reduction or burning. Barde.— A thin slice of bacon fat placed over any substance specially requiring the assistance of fat without larding. Batterie de Cuisine. — Complete set of cooking apparatus. Bavaroise a l'eau. — Tea sweetened with syrup of capillaire, and flavoured with a little orange-flower water. Bavaroise au Lait. — Made in the same way as the above, but with equal quantities of milk and tea. Bechamel. — A rich white French sauce. Beignet, or Fritter (see Fritter). Bisque. — A soup made of shell-fish. Blanc. — White broth used to give a more delicate appearance to the flesh of fowl, lamb, &c. Blanch. — Placing anything on the fire in cold water until it boils, and after straining it off, plunging it into cold water for the purpose of rendering it white. Used to whiten poultry, vegetables, &c. Blanquette. — A fricassee usually made of thin slices of white meat, with white sauce thickened with egg yolk. Beignet. — To fritter anything enveloped in butter or egg and fried. Bormé. — A rich compound of various meats. BouiLLi. — Beef very much boiled, and served with sauce. BouiLLiE. — A French dish resembling that called hasty pudding. Bouillon. — The common soup of France. Bouquet of Herbs. -Parsley, thyme, and green onions tied together. Bouquet Garni. — The same, with the addition of cloves or aromatic herbs. Bourguignote. — A ragout of truffles.

Cassell's dictionary of cookery