This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A kind formerly in fashionable repute; not very different from the now well-known Frankfurt; named for the town where made.
A cabbage boiled about half done, taken up and minced meat of any kind, well seasoned with pepper and onions, introduced between the leaves, which are then tied around with twine; the stuffed cabbage is then fried in butter, gravy made in the pan and cabbage allowed to stew in ic.
Words often used in cookery recipes to avoid repeated enumeration. They signify the roots, herbs and cpices commonly used for seasoning or flavoring savory dishes, such as shallots or onions, garlic, sage, bay leaves, thyme, celery, mace, cloves, etc.
Also called spiced salt. It is fine salt having the powdered herbs and spices mixed with it, which are used by cooks, and saves the trouble of getting each one of the ingredients together as often as they are needed. Spiced salt contains pepper, mace, bay leaf, rosemary, sage, thyme, cejery seed, and perhaps other ingredients, for cooks of different nationalities have various preferences in that respect.
Is meat jelly, such as is obtained by boiling calves' feet or shanks or chickens down to jelly, but to make it handsome, for ornamental purposes, it is clarified with white of eggs and strained through flannel, and, to save labor, it is oftenest made of gelatine added to clear soup. If the soup is already rich and strong, 1 1/2 ounces gelatine to each quart makes a jelly firm enough to be handled and stamped into ornamental shapes. It is necessary for the aspic jelly to contain white wine and lemon juice as two of the ingredients, but the remaining flavorings may be according to the cook's taste and judgment, the intention being to provide a jelly of a spicy taste - lasting like-a savory game pie or any meat pie, or like head cheese, but clear as glass and finely colored with burnt sugar or with saffron or cochineal. When made it is kept in a jar on ice till wanted, or in thin sheets or dishes to be cut in fancy shapes.
A mal-odorous gum which has the taste and smell of garlic intensified. It is obtained from a shrub. Is used in small quantities to impart the garlic flavor to some bottled table sauces. Among the accounts of ancient banquets we find mention of kid dressed with assafoetida, and it has been used as a seasoning in later times. One present use of it is to carry about the person as a protection against contagious diseases, such as yellow fever It is reputed to have virtues in that respect similar to camphor.
The market statistics show-that 500 asses and mules were slaughtered and sold in Paris last year, as well as 1,800 horses, for meat. The asses' flesh sold at 2 cents a pound higher than horse-flesh.