Inde (Fr)

Coq d'Inde is the old name of the turkey, whence the present dinde. The old French is still sometimes used in bills of fare.

Indienne (Fr)

Relating to the East Indies.

Soup A L'Indienne

Curry soup.

Sauce Indienne

Indian sauce or tomato sauce with curry and anchovy essence.


Chicken or capon in Indienne sauce or curry sauce - used in the same sense as a Snedoise (Swede) of peaches, or Muscovite of apricots.

Irish Moss

Similar to Iceland moss and used for the same purpose. A determined attempt was made a few years ago to popularise these mosses for use instead of gelatine and isinglass, but the prepared moss was never free from a peculiar and unpleasant taste and the efforts of the manufacturers proved abortive.

Irish Stew

Mutton stewed with potatoes and onions, salt and pepper, until quite tender, and the liquor is reduced to the richness of gravy. A certain essayist assures us that there are three dishes, which, if put upon the bill of fare of a club, are devoured before all else, so that at seven or eight o'clock, when most members dine, there is nothing left of them but the tempting words on the dinner-bill. These dishes are Irish stews, tripe and onions, and liver and bacon! "What a tribute," exclaims our author, "to the homely cookery of Britain".


Made from fish, the best is made from the swim-bladder of the sturgeon. It is used for making jelly and for all the purposes of gelatine but being nearer than that is not now much used. When gelatine was first made in a refined and shredded form it was sold as isinglass.

Italienne Sauce

Brown or white sauce with wine, shallots, mushrooms, etc. (See Sauces).

Jacket Kettles

Double-bottomed kettles or boilers, steam from the engine-boiler is let into the space between the bottoms and rapid boiling is the result. Used for soup stock boilers, ham boilers, vegetable boilers and for laundry purposes..


Southern or Creole dish made in two or three different ways. (1)-Fried chicken cooked and placed in a dish is bordered with rice stewed with tomatoes, onion, butter, spoonful of sugar, salt and pepper, till the rice is tender and all stiff enough for a spoon to stand in it. About the same is Rissoto with chicken. (See Ital an cookery.) (2)-American planter's way. Ham cut in dice, lightly fried with butter and onion; rice and water added and red pepper, and all stewed together till rice is done and dry, the pieces of ham being of course mingled in the rice. (3)-Florida Spanish. Pieces of fish, ham, onion, fried together; tomatoes, water and seasonings added; rice boiled in it sufficient to nearly dry it up.

Jambon (Fr)


Jambon De Porc

Pork ham.

Jambon D' Ours

Bear ham.

Jambon, Sauce

Brown sauce with shred ham, shallots, butter, wine, cayenne.

Japanese Crosnes

See Crosnes. "Cros-nes Japonaise, the new vegetables, are now to be seen and bought in every green-grocer's and delicacy - warehouse in Paris, and seem to be very popular. The growers supply the trade with printed cards giving very full instructions as to the different ways of cooking the vegetables".