This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Cover it thoroughly with well-buttered white paper, so as effectually to exclude the air; then wrap it in brown paper. It should be looked at from time to time, and fresh buttered paper put on. It should be kept in a cool dry place.
Gudgeon; a small river fish.
Taste; flavor. Goutez la! - Taste it! Haut-gout - High-flavor.
Packing in dry sawdust, or hanging by single bunches on lines in a cool dry basement-room are the most effective ways.
Home-made grape wine is made in localities where grapes abound by the same method as cider; it ferments itself, and when that is nearly over it is drawn off into a sulpher-smoked barrel, a gallon or two of native spirit added, such as apple or peach brandy or corn whiskey, and the barrel is tightly closed and stored away.
English name for rich beef soup.
Rough cuts only fit for stewing.
A fresh water fish found in the great lakes and rivers, also as mentioned by Izaak Walton, in English rivers, silver scaled, weight from I to 5 pounds.
Bignon's sauce vert. Used us mint sauce with roast lamb and cold meats; made of equal quantities of capers, parsley, chives, gherkins, and tarragon. Mince the whole very fine, and mix it all together. Then season with pepper and salt and cayenne, and put it into a jar with tarragon vinegar. When it is wanted to serve, take as much as is required; put it into a bowl with a sufficient quantity of chervil, a little French mustard and the necessary amount of salad-oil.
Spring goose. (See Goose).
Thin slices of veal and some other meats larded.
Served with tomato sauce.