Icing, e. Glasure, /., or glace. A covering for cakes or pastry
made with fine sugar and white of ^%^, or sugar and water,
flavoured and coloured according to taste.
Indien. a ITndienne.
Indienne (a l'). Indian style.
Inuwer. German name for ginger.
Irish, e. A I'lrlandaise, /.
Irish stew. A stew of mutton, potatoes, and onions ; national
dish of Ireland.
Isinglass. Gelatine. The former is prepared from the sound
or swimming-bladder of the sturgeon and other similar
fishes. Both isinglass and gelatine are used for giving firm-
ness to liquids, but cannot be regarded as an article of
nourishment.
IsiNGLASSiNE. An economical substitute for gelatine.
Italienne (a l'.) Italian style.
Iudabah. Name of an Arab dish. Rice stewed in chicken fat,
and sweetened.
J.
Jam, e. Confiture, /. A confection or conserve of fruit, made
by boiling fruit with sugar to a certain consistency.
57
896 PRACTICAL GASTRONOMY
Jambox,/. Ham, e. The thigh of a hog salted and smoked.
Jambonxeau,/. a Tery small ham.
Jardinieee, /. A mixture of spring vegetables ; vegetables
stewed down in their owtl sauce.
Jean de Caeeme (John of Lent). A famous cook under Pope
Leo X., w^ho received the nickname " John of Lent," in
consequence of a celebrated soupe ma.igre which he used
to prepare for his master the Pope. He is supposed to be
the direct ancestor of the celebrated Antoine Careme.
Jellies, e. Gelees,/. Inspissated juice of fruits or meats.
Jeexik-kalwasi. a Russian dish, consisting of semolina, milk,
and honey.
Jeeusalem Aetichoke, e. Tobinambour, /. Imported from
Brazil. A tuberous root -plant resembling potatoes, but not
so nourishing. The root contains 4 per cent, more water
than potatoes. If put with milk it acts like rennet (it
curdles the milk). Also called G-irasol artichoke, a corrup-
tion of the Italian sunflower. Best adapted for the favourite
soup called " Palestine " ; also served as a vegetable.
Joint, e. Releves, /. The grosse-piece or jaiece de resistance
of a dinner. On the Continent the joint is usually served
after the fish, whilst in this country it is served after the
entrees.
JoLEEiE,/. A small sweet-water fish similar to perch.
Jugged, e. Civet de . . . , /". Stewed.
Jugging. Name of a form of cooking, by placing meat in a
jar uith just sufficient water to cover ; it is then allowed to
stew at even temperature in the bain-marie, or in the oven.
Julienne. Name of a vegetable clear soup, first made in
1 785 by a cook named Jean Julien ; vegetable roots finely shred.
Junket. Juncate, from the Latin word jtmais. Name of a
favourite Devonshire dish, which consists of milk turned
with rennet, double cream, sugar, and ground cinnamon or
other flavouring. Usually served with fruit, fresh or pre-
served.
Jus,/. Juice ; broth ; gravy.
K.
Kabob. An Indian dish of stewed meat curried.
Kaimak. a Russian sweet, similar to cream custard.
KAlEI. The translation in French or German of the English
word *' curry."
Kedgeeee. An Indian dish of fish and rice curried. The
name is taken from Khichri, an Indian dish, consisting of
boiled fish or salt fish, eggs, and rice, garnished with hard-
boiled eggs, strips of chili, &:c. .
VOCABULARY OF TERMS USED IN COOKERY 897
Page 426
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
A modernized reading is not available for this page yet. You are seeing the original text.
Icing, e. Glasure, /., or glace. A covering for cakes or pastry
made with fine sugar and white of ^%^, or sugar and water,
flavoured and coloured according to taste.
Indien. a ITndienne.
Indienne (a l'). Indian style.
Inuwer. German name for ginger.
Irish, e. A I'lrlandaise, /.
Irish stew. A stew of mutton, potatoes, and onions ; national
dish of Ireland.
Isinglass. Gelatine. The former is prepared from the sound
or swimming-bladder of the sturgeon and other similar
fishes. Both isinglass and gelatine are used for giving firm-
ness to liquids, but cannot be regarded as an article of
nourishment.
IsiNGLASSiNE. An economical substitute for gelatine.
Italienne (a l'.) Italian style.
Iudabah. Name of an Arab dish. Rice stewed in chicken fat,
and sweetened.
J.
Jam, e. Confiture, /. A confection or conserve of fruit, made
by boiling fruit with sugar to a certain consistency.
57
896 PRACTICAL GASTRONOMY
Jambox,/. Ham, e. The thigh of a hog salted and smoked.
Jambonxeau,/. a Tery small ham.
Jardinieee, /. A mixture of spring vegetables ; vegetables
stewed down in their owtl sauce.
Jean de Caeeme (John of Lent). A famous cook under Pope
Leo X., w^ho received the nickname " John of Lent," in
consequence of a celebrated soupe ma.igre which he used
to prepare for his master the Pope. He is supposed to be
the direct ancestor of the celebrated Antoine Careme.
Jellies, e. Gelees,/. Inspissated juice of fruits or meats.
Jeexik-kalwasi. a Russian dish, consisting of semolina, milk,
and honey.
Jeeusalem Aetichoke, e. Tobinambour, /. Imported from
Brazil. A tuberous root -plant resembling potatoes, but not
so nourishing. The root contains 4 per cent, more water
than potatoes. If put with milk it acts like rennet (it
curdles the milk). Also called G-irasol artichoke, a corrup-
tion of the Italian sunflower. Best adapted for the favourite
soup called " Palestine " ; also served as a vegetable.
Joint, e. Releves, /. The grosse-piece or jaiece de resistance
of a dinner. On the Continent the joint is usually served
after the fish, whilst in this country it is served after the
entrees.
JoLEEiE,/. A small sweet-water fish similar to perch.
Jugged, e. Civet de . . . , /". Stewed.
Jugging. Name of a form of cooking, by placing meat in a
jar uith just sufficient water to cover ; it is then allowed to
stew at even temperature in the bain-marie, or in the oven.
Julienne. Name of a vegetable clear soup, first made in
1 785 by a cook named Jean Julien ; vegetable roots finely shred.
Junket. Juncate, from the Latin word jtmais. Name of a
favourite Devonshire dish, which consists of milk turned
with rennet, double cream, sugar, and ground cinnamon or
other flavouring. Usually served with fruit, fresh or pre-
served.
Jus,/. Juice ; broth ; gravy.
K.
Kabob. An Indian dish of stewed meat curried.
Kaimak. a Russian sweet, similar to cream custard.
KAlEI. The translation in French or German of the English
word *' curry."
Kedgeeee. An Indian dish of fish and rice curried. The
name is taken from Khichri, an Indian dish, consisting of
boiled fish or salt fish, eggs, and rice, garnished with hard-
boiled eggs, strips of chili, &:c. .
VOCABULARY OF TERMS USED IN COOKERY 897