Seakale. As an article of diet, seakale is very little known on
the Continent ; it grows wild in all parts of Europe. It was
first grown in England in the middle of the eighteenth
century by a gardener in Stoke Fleming, who cultivated the
plants, which he found growing wild. They were so much
appreciated that the gardener's master presented some of the
roots to his friends at Bath, after which they became popular
in all parts of England.
Seasoning, e. Assaisonnement, /.
Semoule,/. Semolina, e. The interior of wheat grain.
Serviette,/. Table napkin, e. En serviette, served in a napkin
or dished up in a napkin.
Sevigne, /. A French soup named after the Marchioness
Sevigne of Eabutin-Chantel, a French authoress, born 1626,
died 1696.
Shank jelly. A kind of savoury jelly, lightly seasoned,
recommended to weak people.
Sherry Gobler. An American drink : made with soda water,
sherry, and sugar, a dash of liqueur, and a little ice.
Shin op beef, e. Chinne de boeuf, /. The fore portion of a
leg of beef. Used for stock, for making soups, &c.
Shred. Is to slice anything so finely with a sharp knife that
the shreds curl.
SiLLSiLLAT. A Swedish dish ; a kind of herring salad.
Singe (Singeing), e. To pass a plucked bird over a flame so
as to burn off the down which may have been left on. A
spirit-lamp is best for this purpose.
Singer. To dust with flour from the dredging bo.^.
Sippets. Small slices of bread cut into different forms, fried
58
912 PRACTICAL GASTRONOMY
or toasted, served as garnishing with meat entrees, or for
borders of savoury dishes.
Sirloin, e. Aloyeau,/. The sirloin of beef is said to owe its
name to King Charles II., who, dining oflE a loin of beef,
and being well pleased with it, asked the name of the joint.
On being told, he said, " For its merit, then, I will knight it,
and henceforth it shall be called Sir Loin." In an old ballad
this circumstance is thus mentioned : —
" Our Second Charles, of fame facete.
On loin of beef did dine ;
He held his sword, pleased, o'er the meat, —
' Arise thou famed Sir Loin.' "
Skewers for joints, etc. Brochettes,/.
Snail (edible). Escargot,/.
Snipe, e. Becasse,/. A small marsh bird.
SOJA. An Indian flavouring sauce, very sharp.
Sorbet, /. An iced Turkish drink ; also the name of a water ice
with fruit or liqueur flavour, usually served in goblets.
Sorrel, e. Oseille,/.
SOUBISB, /. A smooth onion pulp served with various kinds of
meat entrees. The name is supposed to come from Prince
Charles Soubise (born 1715, died 1787) who was a celebrated
epicure. He served as field marshal during the reign of
Louis XIV. of France.
Souffle, /. A \ery light baked or steamed pudding or omelet.
Souffle glace, /. A very light sweet cream mixture, iced and
served in cases.
Soup, e. Potage, f. Name applied to thick or clear soups.
Spaghetti. A kind of very small macaroni.
Spanish style. A I'Espagnole, /.
Sparrow-CtRASS. Old name for asparagus.
Spice, e. Epice,/.
Spread Eagle, e. Poulet ^ la Crapotine,/. A young fat chicken,
split down the back, flattened, breast-bone removed,
seasoned, oiled or buttered, and grilled or baked.
Stechi. a Russian oatmeal soup.
Stirabout. Name of an Irish dish similar to Scotch porridge.
Stock, e. Fond,/. The broth in which meat and bones have
Page 437
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.
Seakale. As an article of diet, seakale is very little known on
the Continent ; it grows wild in all parts of Europe. It was
first grown in England in the middle of the eighteenth
century by a gardener in Stoke Fleming, who cultivated the
plants, which he found growing wild. They were so much
appreciated that the gardener's master presented some of the
roots to his friends at Bath, after which they became popular
in all parts of England.
Seasoning, e. Assaisonnement, /.
Semoule,/. Semolina, e. The interior of wheat grain.
Serviette,/. Table napkin, e. En serviette, served in a napkin
or dished up in a napkin.
Sevigne, /. A French soup named after the Marchioness
Sevigne of Eabutin-Chantel, a French authoress, born 1626,
died 1696.
Shank jelly. A kind of savoury jelly, lightly seasoned,
recommended to weak people.
Sherry Gobler. An American drink : made with soda water,
sherry, and sugar, a dash of liqueur, and a little ice.
Shin op beef, e. Chinne de boeuf, /. The fore portion of a
leg of beef. Used for stock, for making soups, &c.
Shred. Is to slice anything so finely with a sharp knife that
the shreds curl.
SiLLSiLLAT. A Swedish dish ; a kind of herring salad.
Singe (Singeing), e. To pass a plucked bird over a flame so
as to burn off the down which may have been left on. A
spirit-lamp is best for this purpose.
Singer. To dust with flour from the dredging bo.^.
Sippets. Small slices of bread cut into different forms, fried
58
912 PRACTICAL GASTRONOMY
or toasted, served as garnishing with meat entrees, or for
borders of savoury dishes.
Sirloin, e. Aloyeau,/. The sirloin of beef is said to owe its
name to King Charles II., who, dining oflE a loin of beef,
and being well pleased with it, asked the name of the joint.
On being told, he said, " For its merit, then, I will knight it,
and henceforth it shall be called Sir Loin." In an old ballad
this circumstance is thus mentioned : —
" Our Second Charles, of fame facete.
On loin of beef did dine ;
He held his sword, pleased, o'er the meat, —
' Arise thou famed Sir Loin.' "
Skewers for joints, etc. Brochettes,/.
Snail (edible). Escargot,/.
Snipe, e. Becasse,/. A small marsh bird.
SOJA. An Indian flavouring sauce, very sharp.
Sorbet, /. An iced Turkish drink ; also the name of a water ice
with fruit or liqueur flavour, usually served in goblets.
Sorrel, e. Oseille,/.
SOUBISB, /. A smooth onion pulp served with various kinds of
meat entrees. The name is supposed to come from Prince
Charles Soubise (born 1715, died 1787) who was a celebrated
epicure. He served as field marshal during the reign of
Louis XIV. of France.
Souffle, /. A \ery light baked or steamed pudding or omelet.
Souffle glace, /. A very light sweet cream mixture, iced and
served in cases.
Soup, e. Potage, f. Name applied to thick or clear soups.
Spaghetti. A kind of very small macaroni.
Spanish style. A I'Espagnole, /.
Sparrow-CtRASS. Old name for asparagus.
Spice, e. Epice,/.
Spread Eagle, e. Poulet ^ la Crapotine,/. A young fat chicken,
split down the back, flattened, breast-bone removed,
seasoned, oiled or buttered, and grilled or baked.
Stechi. a Russian oatmeal soup.
Stirabout. Name of an Irish dish similar to Scotch porridge.
Stock, e. Fond,/. The broth in which meat and bones have