This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
An iron with a handle, like a shovel of extra weight, to be made red-hot for the purpose of browning the tops of dishes which cannot be set in the oven; it is held over near enough to toast them.
A root known by this name grows in England and is used by the country people as an ingredient in puddings. Also: A traveler in Greece tells about a delightful beverage called salep, a decoction from roots, sold in Greek towns only early in the morning. The venders carry about their can of salep with a charcoal fire under it, some glasses and a can of water for rinsing them; and the cost, a cent a glass. (Probably a kind of sassafras tea).
A way of dressing game. A roasted game bird or animal cut up and best pieces reserved while a gravy is made by stewing down the bones with wine ancT seasonings, the gravy then poured over the pieces to be served. (See Game, Partridge, Grouse).
"A Swedish fish, called 'salmon perch,' has been brought to the London markets this year. It is beautifully white in color, and particularly delicate in flavor".
A lake-fish resembling both the salmon and the Mackinaw trout, having salmon-colored flesh; but of comparatively small size. It is a fish of the first quality for the table.
For people with weak or impaired digestion. It is the notion of an American physician. The surface of a round steak i.s chopped with a dull knife, the object being not to cut, but to pound the meat As the meat- pulp comes to the top it is scraped off, until at last nothing is left but the tough and fibrous residue. The pulp is then made into cakes and lightly and quickly broiled, so as to leave it almost raw inside.
Minced meat of any sort highly seasoned with spiced salt, lemon-peel, savory herbs, truffles, etc.; a mince of which a little is sufficient as it is used to inclose in quenelles, or in petites bou-chees, or small patties, in rissolettes, and to impart savory flavors to meat and game when placed in incisions made for the purpose. Chopped chicken or game with grated ham and spiced salt, moistened with sauce, is an example.
Finger- like small loaves of bread salted on top before baking, eaten with soup and with beer. Made in some hotels specially for a dinner roll.
"A specialty of Pegwell Bay is pickled samphire, the curious seaweed so finely described by Swinburne in ' Atalanta in Calydon,'
The samphire is collected on a small submerged island in the Bay, and is bottled for sale. It gives a pleasant zest to cold meat, and is said to go down particularly well with hot roast mutton." There is a true and a false samphire; the latter is a salt-flat weed somewhat resembling purslane in its fleshy branches, but growing upright; it is also called glasswort from the large amount of soda which it yields to the glass makers; it makes an agreeable pickle. The True Samphire, Also Eatable And Sought After, Grows On Rocky Cliffs, And Is The Samphire Mentioned By Shakspeare "the samphire-gatherer's dangerous trade" - and in the couplet above.