Kettle of fish. Is a sort of fish stew well known in Scotland ;
locally known as "iisli and sauce." It is generally made
from haddocks.
Kickshaw, e. Espece de ragout or charcuterie, /, This is a
name used in cookery which may be given to any dish pre-
pared with extraordinary nicety ; but it is usually applied to
such things as are regarded as luxuries by the rich.
Kid, e. Chevreau, /, A young wild goat. In the time of our
forefathers the flesh was esteemed as much as lamb. The
meat is sweet and very tender. It is usuall}' cooked whole,
like sucking-pig (larded or barded, and sometimes mari-
naded).
Kidney, e. Rognons, /. Sheep's, lamb's, veal, and pork kid-
neys are alone considered of any account in cookery. They
possess a peculiar slightly bitter flavour, which characteristic
makes them a favourite dish for breakfast or luncheon.
They are best grilled or sauteed, (Somewhat indigestible.)
Kippee. a term applied to herrings, salmon, or mackerel, split
open, salted (cured), smoked, and dried. (The word is
taken from the Dutch kijyper, which means to hatch or to
spawn.)
Klossb. German dish, composed of small light balls boiled in
water, milk, or gravy They ai-e made of bread, potatoes, rice,
and eggs, and are varied with meat, fish, or liver.
Knol Kohl or Kohl-Rabi, Choux-Raves. Is a turnip-shaped
vegetable, which is cooked without being pared ; but before
going to table the outside must be carefully removed. They
are generally served with butter or a white sauce.
Knuckle of Veal, Jarret de Veau. Part below the knee
joint ; mostly used for stews and stock.
KONOMOE. Name of a Japanese vegetable,
Koofthas. Name of an Indian dish. A mince of meat or
fowl, curried, shaped into balls, and fried.
Koumiss, e. A nutritious and easily assimilated beverage,
originally made from camel's milk. It is now prepared with
new cow's milk and an addition of yeast, and is bottled when
partially fermented.
Kromeskis or Cromeskis. (Cromesquis.) A Polish word,
having the same meaning as croquette in French, Rolls of
minced chicken and ham, crumbed or dipped in batter
and fried,
Krup^ick. a Russian soup.
L.
Lait,/, Milk, e. Au lait, prepared with milk, or in milk.
Lamb, e. Agneau,/.
Lamb's fey, e. AnimeUes,/.
898 PRACTICAL GASTRONOMY
Land o' cakes. A name sometimes given to Scotland, because
oatmeal cakes are a common national dish, particularly
among the poorer classes.
Langouste,/, Very large lobster ; sea crayfish (spring lobster).
Lapereau, /'. Young rabbit.
Lapin,/. Eabbit. A small, long-eared quadruped.
LARDO-iSf, /. A piece of fat bacon used for larding.
Lark. Alouette,/.
Lasanges,/. Lasagna, it. Strips of paste made of eggs and
flour, and boiled.
Leek. Poireau,/. Is said to be a native of Switzerland. The
leek was, and still is, the favourite ingredient in the "cock-a-
leekie," of which King James I. was so fond, that he retained
his preference for it notwithstanding all the dainties of
French cookery.
Leg, e. Gigot cuisse,/.
Legume, /. Vegetable.
Lemon, e. Citron,/.
Levraut, /. Leveret. A young hare.
Levure,/. Yeast. A preparation which ferments dough.
Liaison, f. The mixture of yolk of eggs, cream, etc., used for
thickening or binding white soups and sauces.
Lit, /. Thin slices of meat spread in layers.
LivouRNAiSE (A LA). Leghorn style.
Lobster, e. Homard ; langouste,/.
Page 427
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.
Kettle of fish. Is a sort of fish stew well known in Scotland ;
locally known as "iisli and sauce." It is generally made
from haddocks.
Kickshaw, e. Espece de ragout or charcuterie, /, This is a
name used in cookery which may be given to any dish pre-
pared with extraordinary nicety ; but it is usually applied to
such things as are regarded as luxuries by the rich.
Kid, e. Chevreau, /, A young wild goat. In the time of our
forefathers the flesh was esteemed as much as lamb. The
meat is sweet and very tender. It is usuall}' cooked whole,
like sucking-pig (larded or barded, and sometimes mari-
naded).
Kidney, e. Rognons, /. Sheep's, lamb's, veal, and pork kid-
neys are alone considered of any account in cookery. They
possess a peculiar slightly bitter flavour, which characteristic
makes them a favourite dish for breakfast or luncheon.
They are best grilled or sauteed, (Somewhat indigestible.)
Kippee. a term applied to herrings, salmon, or mackerel, split
open, salted (cured), smoked, and dried. (The word is
taken from the Dutch kijyper, which means to hatch or to
spawn.)
Klossb. German dish, composed of small light balls boiled in
water, milk, or gravy They ai-e made of bread, potatoes, rice,
and eggs, and are varied with meat, fish, or liver.
Knol Kohl or Kohl-Rabi, Choux-Raves. Is a turnip-shaped
vegetable, which is cooked without being pared ; but before
going to table the outside must be carefully removed. They
are generally served with butter or a white sauce.
Knuckle of Veal, Jarret de Veau. Part below the knee
joint ; mostly used for stews and stock.
KONOMOE. Name of a Japanese vegetable,
Koofthas. Name of an Indian dish. A mince of meat or
fowl, curried, shaped into balls, and fried.
Koumiss, e. A nutritious and easily assimilated beverage,
originally made from camel's milk. It is now prepared with
new cow's milk and an addition of yeast, and is bottled when
partially fermented.
Kromeskis or Cromeskis. (Cromesquis.) A Polish word,
having the same meaning as croquette in French, Rolls of
minced chicken and ham, crumbed or dipped in batter
and fried,
Krup^ick. a Russian soup.
L.
Lait,/, Milk, e. Au lait, prepared with milk, or in milk.
Lamb, e. Agneau,/.
Lamb's fey, e. AnimeUes,/.
898 PRACTICAL GASTRONOMY
Land o' cakes. A name sometimes given to Scotland, because
oatmeal cakes are a common national dish, particularly
among the poorer classes.
Langouste,/, Very large lobster ; sea crayfish (spring lobster).
Lapereau, /'. Young rabbit.
Lapin,/. Eabbit. A small, long-eared quadruped.
LARDO-iSf, /. A piece of fat bacon used for larding.
Lark. Alouette,/.
Lasanges,/. Lasagna, it. Strips of paste made of eggs and
flour, and boiled.
Leek. Poireau,/. Is said to be a native of Switzerland. The
leek was, and still is, the favourite ingredient in the "cock-a-
leekie," of which King James I. was so fond, that he retained
his preference for it notwithstanding all the dainties of
French cookery.
Leg, e. Gigot cuisse,/.
Legume, /. Vegetable.
Lemon, e. Citron,/.
Levraut, /. Leveret. A young hare.
Levure,/. Yeast. A preparation which ferments dough.
Liaison, f. The mixture of yolk of eggs, cream, etc., used for
thickening or binding white soups and sauces.
Lit, /. Thin slices of meat spread in layers.
LivouRNAiSE (A LA). Leghorn style.
Lobster, e. Homard ; langouste,/.