This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A species of crow; the young are eaten, generally in the form of rook pie.
The composer Rossini was a noted gourmet and particularly fond of truffles; the few dishes occasionally met with a la Rossini, are distinguished by having a plentiful truffle garnish. His favorite dish of macaroni with truffles it was said ought to have been called truffles with a little macaroni; his favorite salad was sliced truffles with dressing.
Red mullet. (See Mullet).
Round of beef.
Steaks rolled up with seasonings and strips of fat bacon inside, tied, fried outside, broth added, stewed an hour or two, gravy made in same saucepan. Served with various garnishes.
"A round of boiled beef presents a tempting appearance when garnished a la foret de Senart. Tie up some large branches of parsley into bunches, and fry; place these as close as possible round the joint of beef, so as to give the appearance of a forest.
Butter-and-flour thickening for gravies and soups. It is the beginning of several sauces. Butter and flour in about equal measure, but not very particular proportions, are stirred in a small saucepan over the fire together.
The same allowed to brown in the pan or in the oven, used for brown sauces and stews.
Selected sardines; a superior sort.
There are some small birds called ruffs and reeves, found in the fenny counties of England, and which doubtless, in some variety or other, are inhabitants of the United States. The ruff is the male, the reeve the female; they are so named from the ruffled appearance of the feathers of the neck. The most delicate and highly valued of all small water fowl, they are made so by the treatment to which they are subjected. They are taken alive and fattened for two weeks on boiled wheat, or boiled bread and milk mixed with hemp seed. The secret of thus fattening ruffs and reeves was discovered by the Yorkshire monks in the Middle Ages; but birds so treated are still extravagantly dear, and considered superlative luxuries.
(i) Slices of sweet loaf bread toasted dry in the oven. (2) Slices of cake such as sponge cake with caraway seed, dried and toasted in the oven. These were eaten as sweet crackers now are for lunches and with wine. (3) American and Ger-man bakers make sweetened rolls which are sold by the name of rusks, fresh baked. (4) Several grades of buns, yellow and rich, known by several names across the water, are made in this country under the one common name of rusks; eaten warm. •