This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
It is well known that this popular vegetable is used in a forced and always blanched state. It is a native of the seashore and cliffs of the south and west coasts of England. " For centuries before it was known, as now, at the tables of the great and wealthy, it was an object of special regard in the humble dwellings of the south coast fishermen. Clambering up the cliffs, and swinging themselves by means of ropes over precipitous heights, they encountered any amount of danger to obtain, in spring, the tender shoots of that delicious vegetable as they were just emerging from the sand and shingle in which they grew." It is cooked in the usual way for greens and cabbage, generally boiled with bacon.
An American sea-fish, speckled and otherwise resembling a brook trout, yet not of the salmonidaj family. Common and plentiful, from 1 to 2 pounds weight.
See Be, he de Mer.
Plain and cheap sorts of cakes flavored with caraway seeds. (1) Made of 1 lb. butter, 1 1/4 lb. sugar, 8 eggs, 3 lbs. flour, 6 teaspoons powder, 1 oz. caraway seed, 1 1/2 pts. milk, 3 oz. citron chopped fine; baked in moulds. (2) 1 lb. sugar, 3/4 lb. butter, 5 eggs, 3 3/4 lbs, flour, 6 teaspoons powder, 1 qt. milk, lemon extract and 1/2 oz. caraway seeds; baked in small moulds.
See Fish Hoes, Laitances.
The shaddock is a handsome, though scarcely a delicious, addition to our dessert fruits; the flavor of its juice being a sweetish acid, intermediate between that of the orange and the lemon, with rather a bitter taste. It may not be generally known that the best marmalade is produced from the shaddock, a sort of cross between the orange and the lemon, and named after a Captain Shaddock, who first brought it from China, or, as some say, from Guinea, and planted it in the West Indies, whence we derive our limited supply.
That variety of onion which grows from a bunch of roots and does not form one compact bulb. It brings the earliest spring onions, the roots being divided and planted singly. Is oftenest named in cooking directions, as it is the mildest flavored of the onion tribe.
In Havana the shark is sold as food in the open market. The almond-eyed heathen Chinese loves shark's fins cooked with bamboo shoots.
An American sea-fish of excellent quality Its name is misleading, unless spelled as above, to those who do not know that actual sheeps' heads are not eaten in the United State. It is very generally spelled sheeps-head in the North and sheephead in the South; the latter is the right way, as it is not a sheep's head, but a sheep-headed fish, the resemblance consisting in its having rows of front teeth and a sheep-like mouth. It is best cooked by boiling.
"I remember one day at a chapar-khana in Persia the chapar-jee said he could provide me with both eggs and sheerah. Sheerah is a sort of thin molasses made from sweet grapes. He seemed a pretty intelligent sort of a young man, so I contented myself with telling him to go ahead and cook the eggs. When supper-time came round the salaaming chapar-jee presented himself with a low obeisance and served the eggs - scrambled in the molasses!"