Agaric

Mushroom, (botanical name), also the name recently adopted for a bottled liquor or bitters designed to fill a long felt want in prohibition communities. There are hundreds of species of agaric or mushroom, and one kind, amanita tnuscaria, produces intoxication and is eaten or rather taken in doses by people in some parts of the world for that purpose.

Agneau (Fr)

Lamb; selle d'agneau is saddle of lamb; quarter d'agneau is quarter of lamb.

Agnew Pudding

English name for an apple cream pie.

Aigle De Mer

French name of the hornfish.

Aigrettes Au Parmesan

Cheese puff fritters, or beignels souffles, with grated Parmesan cheese mixed in the batter.

Ailerons (Fr)

Pinions; ailerons de dinde is turkey wings; ailes de poulets, chicken wings.

Aitchbone Or Edgebone

The cut of beef in the hindquarter at the end of the loin, between that and the rump. The meat lies in detached layers with skin and gristle between; inconvenient to cut into steaks; it makes a second rate or help's roast and is good to salt and boil.

Alaska Trout (Salmo Purpuralus)

A variety different from the Atlantic trout in its markings, being spotted with black spots of the size of buckshot.

A La Mode Beef Soup

An English soup in which the meat is stewed to pieces and served with it, brown and thick.

A La Mode Beef Shops

"Upon entering the a la mode beef refectory, an astonishing sight met my view. The patrons were all seated, but how? Little benches, scarcely more than a yard long, accommodated each of them two customers. In front of them was a little table a foot and a half wide, and this was shared by the people on the bench opposite. In fact, on every square yard and a half, or thereabouts, four people were eating, the food being brought to them at call by the waiters. At one end of the long room, which must have held more than three score eaters, was a man who ladled out of the huge cauldron the thick soup and stewed beef known as a la mode, and passed it on to the waiters, who flicked it to their customers. It was evidently the staple dish of the establishment and was very savoury. It had the odour - a strong one, certainly - of a wholesome but highly flavored mess, and I am bound to say that those who were devouring it seemed satisfied".

A La Mode Beef

An English dish not to be confounded with theboeitja la modeoi the French. Take eight or ten pounds of beef (the rump or buttock) or the same weight of a breast of Veal. Divide into neat pieces of three or four ounces in weight.

Put it into a large stewpan with four ounces of good beef dripping; but first make the dripping hot, and flour the meat Add a couple of large onions, minced very fine, dredge flour, and stir with a wooden spoon for about ten minutes, or until the contents of the pan be thick; then pour in about one gallon of water. Do this gradually, stirring all together. Bring it to a boil; then skim, and add one drachm of ground black pepper, two of allspice, and two bay-leaves. Set the pan where it will stew gently for about three hours. When the meat is tender, serve.