This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The old term for Garnish. (See Garnishes.) A ragout is a rich compound stew, the components being all in small morsels.
Ray or skate, sea fish.
See Pates, Pies.
Grape water ice.
Green grape pie.
An English Americanism. At a dinner in Philadelphia a few years ago some one asked nn English lord, who was one of the guests, if he would take his duck rare. "Rare, rarer" queried the noble lord; "now there is another of your Americanisms, which makes it so difficult to understand you; and pray, what do you mean by rare?" There-was a good American present who promptly piped out from the other end of the tabic: " We mean by rare, my Lord, what Dryden meant when he wrote: 'Roast me quickly an egg, and see that it be rare".
The bakers rasp off the brown crust of loaves which may be too dark and the raspings are used to give a browned appearance to some baked dishes and to roasted hams.
A cordial strongly flavored with the kernels of stone fruits; made by steeping some hundreds of kernels of peaches, apricots, nectarines and cherries in a gallon of brandy with a pound of loaf sugar, for several months. Used for flavoring liquors, drinks, ice cream, etc.
Small macaroons often named in cookery directions, made of 3 oz. sweet almonds, 2 oz. bitter almonds, 2 whites, 1 dessert spoonful brandy in the almonds while pounding, 8 oz. sugar. Drops size of 5 cent piece dropped on paper and baked; see Macaroons - these are the same more highly flavored. Used as cakes, but also as flavorings in puddings and creams.
White butter sauce containing vinegar and finely chopped parsley, tarragon and chervil.
See Italian Cookery.
Sometimes ordered by invalids. "In certain parts of Germany and France, a 'delicacy' is much patronized by a great many people which is eaten absolutely raw. A raw steak (as fresh as it can be got) is minced, mixed with finely chopped shallots and parsley, and seasoned to taste with salt and pepper. A raw egg is broken over this, mess, and the dainty dish is placed before one, with oil and vinegar to add as fancy may dictate".
As called for in American hotels the steak is generally required to be scraped with a sharp knife from a broad round steak, it being a pulp of raw meat, the seasoning depends upon the order.