French Words

The meaning of a few of the French words so much used in cookery books would not here be out of place, although it is said that a little knowledge is a dangerous thing.

Brider means to truss a fowl or any bird, meat, or fish, with a needle and pack-thread, or tape.

Barber is to cover with slices of bacon, or hog's fat.

To arrange en chevrette means to arrange in a garland two things overlapping each other round a dish,

Glacer, to reduce a gravy till it becomes a strong jelly, by slowly boiling away.

Masquer means to screen anything with a thick sauce.

Paillasse, grill over red hot cinders, or charcoal.

Puits, a space left in the centre of a dish, so as to form a well.

Singer, to dredge lightly with flour.

Entrees, the opening courses in dinners.

Entremets, second course dishes, dressed.

Espagnol means a rich sauce made from fowl, game, veal, and various kinds of vegetables - with Madeira wine and jelly, no water being used.

Consomme is made from beefsteaks, knuckle of veal, chicken boiled in good stock, with many kinds of vegetables, strained and cleared.

Une Mire-Poix, ham and bacon in equal quantities, say half a pound of each, put into a stew-pan with half a pound of butter, and various roots added. A little water and wine is then put in. With this foundation the French make many stews, such as goose's liver, which is then covered with the sauce known as Espagnol.

Poor Man's Goose

Nothing is more savoury or economical than pig's fry, if properly cooked.

First wash it thoroughly, lay on a cloth, then finely slice one or two onions into a baking tin; sprinkle them over with dried sage. Cut the liver on a trencher or chopping board, with a sharp knife, into neatly shaped pieces; lay them side by side on the onions. Slice the heart in the same manner, then the sweetbreads; lastly scatter with a few more onions, pepper well, and cover with a caul.

If you have not got the latter, use thinly cut slices of bacon. Set the tin in a good oven, let it bake for an hour; when done, pour in a gill of boiling water which has been slightly salted.

Send to table in the vessel in which it was cooked. Serve with boiled mealy potatoes. This savoury dish costs about tenpence, and is sufficient for ten persons.

Carving, And The Choice Of Joints

A woman should always be a good carver, and, as a rule, it would be well if she performed this office, unless the gentleman is also proficient in the art I have seen a man cut a joint, so that it could never again be sent to table, whereas, had it been properly carved, it would have looked very different.

The knife must be sharp and light. But little strength is required, if you know exactly where the joints of the birds are.

With a loin see that the butcher chops the bones well at the joints. You can then cut a slice from between each one, if desired.