Badger

Like a small bear; eaten by hunters and trappers; tastes like wild boar.

Bag Puddings

The kind of puddings named in the poem: "A bag pudding this king did make, And stuffed it well with plums, And in he put great lumps of fat As big as my two thumbs." Christmas plum or egg batter or other kinds tied up in a bag and boiled.

Bagration (A La)

A few preparations bearing this designation, perhaps half a dozen, one-half of them being soups, were so named by Cargme in compliment to a countess of Bagration of his time. They are all combinations of fish and vegetables.

Bahama Sauce

A fish sauce composed of the liquor in which a fish is simmered with Bermuda onion, Bahama chillies, wine, broth, parsley, etc.

Bain Mar1e

A double kettle of any kind, the inner vessel surrounded by water, like a farina-kettle or glue-pot.

Baking Powder Brioches

Sweet buns raised with powder instead of the customary yeast; the bun is dipped in a wine-flavored syrup after baking.

Baked Beans

White haricot or navy beans, steeped in water for several hours, are then baked in a stone jar with salt, piece of salt pork and small quantity of molasses; allowed to remain in the oven 8 or 10 hours. Cooked in that way the dish is called Boston baked beans to distinguish from another way of cooking rapidly by boiling with soda in the water, then seasoning and baking in a pan.

Bakewell Pudding

The Derbyshire (Eng.) specialty, from the ducal residence of Chats-worth, famed for having the highest fountain jet in the world. The pudding is an open deep pie, made by spreading a layer of preserves on the bottom crust of puff paste; apricot, peach or cherry preserves are suitable; adding thin strips of candied orange peel or citron, then making a rich "transparent pie" mixture of butter, sugar, 6 jz. of each, 4 eggs, lemon-flavored brandy, and 2 oz. dour, spreading on top of the preserves and baking very carefully, for it is easy to burn on top.

Ball Suppers

Ball suppers were most unsatisfactory affairs until Ude, the French chef, hit upon a plan of serving a supper which should at once satisfy the guest by the excellence of the repast and the novelty of the arrangement, and the host by the smallness of the expense. This plan is to ornament the sideboard with a basket of fruit, instead of insignificant pieces of pastry. Place in their stead things that can be eaten - such as jelly, plates of mixed pastry, and sandwiches of a superior kind, but not in too great profusion. Affix a label to each plate, indicating its contents, and you will find this arrangement will give the guests an opportunity of taking refreshments without being obliged to seat themselves at a table from which the ladies cannot rise without disordering their dresses, which to them is a matter of far greater moment than the best ball supper in the world.

Ball Stand Up Supper

Humorously described by Theodore Hook as "tables against the wall, covered with cold negus and warm ice; where men, women and children take perpendicular refreshments, like so many horses with their noses in the manger".