This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
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.
Lamb; selle d'agneau is saddle of lamb; quarter d'agneau is quarter of lamb.
French name of the hornfish.
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.
A variety different from the Atlantic trout in its markings, being spotted with black spots of the size of buckshot.
"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".
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.