Frumenty, Once a Lord's Mayor's dish, and a staple food of
our robust ancestors ; it is wheat or barley boiled. Eaten with
honey, sugar, milk, or treacle.
Frying, e. Frire, / To cook in fat, butter, or oil. No salt
should be in the fat, nor in the food fried in it.
Fumet,/ The flavour or essence of game or fish.
FuRCiFER is the name under which the fork was introduced into
England at the beginning of the seventeenth century. Tom
Coryat first brought table-forks to England.
G.
Galantine,/ A dish of white meat rolled, served cold.
Garbure,/ a kind of broth made with bread and vegetables.
Garlic, e. Ail, / A root-plant with a pungent taste. Like
onions, chives, and shallots, it possesses medicinal virtues,
being cooling to the system, increasing saliva and gastric
juices, stimulating, and digestive. First imported from
Sicily.
Gasterba. Goddess of Gastronomy, presiding over everything
appertaining to the preservation of life.
Gastronome. A caterer ; hotel or restaurant keeper.
VOCABULAKY OF TERMS USED IN COOKERY 893
Gastronomy, e. Gastronomie, /. The art of good living.
Strictly speaking, meaning the science of life, through
which we discover what food, under various circumstances,
is best suited, and it teaches us the effect it bears upon man
individually or a nation. — " The Autocrat of the Dinner Table,"
Gateau,/. A round flat cake.
Gaufre,/. a light biscuit ; wafer.
Geleb, f. Jelly, e. Inspissated juice of fruit or meat.
Gelinotte,/. Hazel-hen ; heath-cock.
Genevoise (a la). Geneva style.
Genoise,/. Genoese style. Also the name of a kind of sponge
cake ; a brown fish sauce,
German style, e. A I'Allemande, f.
Giblets, e. Abatis, /. The trimmings of poultry (neck,
pinions, liver, heart, &c.). Those from geese, turkeys, fowls,
and ducks are principally used for pies, stews, and soups.
GiGOT A sept heures, or Gigot a la cuillere, is a leg of
mutton which has been cooked for seven hours, when it may
be carved with a spoon.
Ginger, e. Gingembre, /. A root plant ; native of the East
and West Indies. It is ground or preserved whole for various
culinary purposes.
Gingerbread, or Pain d'epice, has been in use ever since the
fourteenth century. It was then made and sold only in Paris,
according to Monteil, " Histoire des Frangais." Gingerbread
was introduced into England by the court of Henry IV.
GiTANA (a la). Gipsy fashion.
Glace, e,f. Frozen, iced.
Glace,/. Ice.
Glace de sucre (Glace royale). Icing sugar ; very fine dust
sugar.
Glaze, <9. Glace de viande,/. Stock or gravy reduced to the
thickness of jelly; used for glazing meats, &c., to improve
their appearance. Well-made glaze adheres firmly to the
meat. Also used for strengthening soups and sauces.
Gnocchi. a light savoury dough, boiled, and served with
grated Parmesan cheese (Italian dish).
GODIVEAUX/. Rich veal forcemeat.
Goose, e. Oie,/. Goose liver = foie gras ; foie d'oie,/.
Gooseberry, e. Groseille, /. The fruit of a prickly shrub in-
digenous to Great Britain.
Goulash (Guillash). A Hungarian dish. Finely sliced beef or
veal stew, highly seasoned.
Gourmand,/. An epicure; a ravenous eater ; a glutton.
Gourmet,/ A judge of good living ; one who values and enjoys
Page 424
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
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Frumenty, Once a Lord's Mayor's dish, and a staple food of
our robust ancestors ; it is wheat or barley boiled. Eaten with
honey, sugar, milk, or treacle.
Frying, e. Frire, / To cook in fat, butter, or oil. No salt
should be in the fat, nor in the food fried in it.
Fumet,/ The flavour or essence of game or fish.
FuRCiFER is the name under which the fork was introduced into
England at the beginning of the seventeenth century. Tom
Coryat first brought table-forks to England.
G.
Galantine,/ A dish of white meat rolled, served cold.
Garbure,/ a kind of broth made with bread and vegetables.
Garlic, e. Ail, / A root-plant with a pungent taste. Like
onions, chives, and shallots, it possesses medicinal virtues,
being cooling to the system, increasing saliva and gastric
juices, stimulating, and digestive. First imported from
Sicily.
Gasterba. Goddess of Gastronomy, presiding over everything
appertaining to the preservation of life.
Gastronome. A caterer ; hotel or restaurant keeper.
VOCABULAKY OF TERMS USED IN COOKERY 893
Gastronomy, e. Gastronomie, /. The art of good living.
Strictly speaking, meaning the science of life, through
which we discover what food, under various circumstances,
is best suited, and it teaches us the effect it bears upon man
individually or a nation. — " The Autocrat of the Dinner Table,"
Gateau,/. A round flat cake.
Gaufre,/. a light biscuit ; wafer.
Geleb, f. Jelly, e. Inspissated juice of fruit or meat.
Gelinotte,/. Hazel-hen ; heath-cock.
Genevoise (a la). Geneva style.
Genoise,/. Genoese style. Also the name of a kind of sponge
cake ; a brown fish sauce,
German style, e. A I'Allemande, f.
Giblets, e. Abatis, /. The trimmings of poultry (neck,
pinions, liver, heart, &c.). Those from geese, turkeys, fowls,
and ducks are principally used for pies, stews, and soups.
GiGOT A sept heures, or Gigot a la cuillere, is a leg of
mutton which has been cooked for seven hours, when it may
be carved with a spoon.
Ginger, e. Gingembre, /. A root plant ; native of the East
and West Indies. It is ground or preserved whole for various
culinary purposes.
Gingerbread, or Pain d'epice, has been in use ever since the
fourteenth century. It was then made and sold only in Paris,
according to Monteil, " Histoire des Frangais." Gingerbread
was introduced into England by the court of Henry IV.
GiTANA (a la). Gipsy fashion.
Glace, e,f. Frozen, iced.
Glace,/. Ice.
Glace de sucre (Glace royale). Icing sugar ; very fine dust
sugar.
Glaze, <9. Glace de viande,/. Stock or gravy reduced to the
thickness of jelly; used for glazing meats, &c., to improve
their appearance. Well-made glaze adheres firmly to the
meat. Also used for strengthening soups and sauces.
Gnocchi. a light savoury dough, boiled, and served with
grated Parmesan cheese (Italian dish).
GODIVEAUX/. Rich veal forcemeat.
Goose, e. Oie,/. Goose liver = foie gras ; foie d'oie,/.
Gooseberry, e. Groseille, /. The fruit of a prickly shrub in-
digenous to Great Britain.
Goulash (Guillash). A Hungarian dish. Finely sliced beef or
veal stew, highly seasoned.
Gourmand,/. An epicure; a ravenous eater ; a glutton.
Gourmet,/ A judge of good living ; one who values and enjoys