This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Made to look rough by pulling off the dough with a fork on to the baking pan. Dough made of 1 1/2 lbs. flour, 1/2 lb. each sugar, butter, citron and currants, 1/2 oz. ammonia dissolved in little milk. Worked together; baked in pieces, size of walnuts.
These are the hard, brittle bowknots of salted bread eaten in nearly all beer saloons on both sides the ocean, and as popular now in France as in Germany where they originated. Made of raised dough; thrown into boiling lye when light, and afterwards baked. Ingredients only flour, water, yeast and salt; dough stiff as for crackers; well broke or kneaded. Boiling lye is 1/2 lb. potash in 10 gls. water. Britzels thrown in sink at first, then rise, and are skimmed out, salted over, and baked.
A kind of bean (extensively grown and used in England) which grows on a stalk 4 or 5 feet high, and is cultivated in rows like Indian corn. The beans are produced in thumb-like pods; are gathered green; boiled and served with parsley -and-butter sauce. They are somewhat coarse and do not figure as an adjunct in fine dishes.
A green sort of cauliflower; cooked like cabbage, or pickled. The importance of the broccoli-growing industry is shown by the fact that the acreage under cultivation in the Penzance district is estimated at 1,000, each acre being supposed to contain about 10,000 broccoli - that is, for the district, a rough total of 10,000,000 broccoli.
Pike; a fish.
A small s.pit; a skewer.
May be of two or more kinds. In this country by brown bread is usually understood a mixture of cornmeal, rye, flour, graham, and, perhaps, white flour; salted, slightly sweetened with molasses and raised either with yeast or baking powder; either steamed or baked for several hours. In England, the brown bread served almost invariably with fish and oysters is made of unbolted wheat flour; here called graham bread.
The small cabbages which sprout from cabbage stalks after the heads have been cut off. This vegetable belongs to all dishes technically designated a la Flamatide, or Flemish style. The sprouts are very little known in the United States, perhaps because the best way of preserving cabbage thorough the winter has been found to be pulling up roots and all and burying upside down in banks of earth. If the stalks are allowed to remain and continue growing with favorable weather, numerous small heads from the size of olives to that of apples will form upon them, those are Brussels sprouts.
An English standing dish. It is cold beef and cabbage fried together; sliced beef with fat or drippings first in the pan, then the cold cooked cabbage fried in the beef fat. While this seems to have been the original homely dish, and corned beef was considered better for the purpose than fresh, various professional cooks and writers have undertaken to improve it by adding sauces or various vegetables, evidently without any warrant for it, for the name itself is enough to indicate that it is a dish of poor, but honest origin and not adapted to become high-toned.