Tuesday, September 09, 2014

Cookery Words in 1706.

It is a long time since I had fun with old food words. I was reminded of this when I referred to the definition of granade (in yesterday’s post) which appeared in The New World of Words: or, Universal English dictionary compiled in 1706 by ‘Edward Phillips, Gent.’ Today I thought I would look at more cookery-related words in this lovely dictionary, and see what random fun and insights might result.

First thoughts: I am reminded (again) that food words change in meaning over time, or sometimes disappear completely, and that old dictionaries sometimes contain what could be almost be considered actual recipes (and they will stand as such in today’s post!)

Here are my selections for the day:

Beatilles, (Fr. in Cookery) certain Tid-bits; as Cocks-combs, Goose-giblets, Ghizzards, Livers, and other Appurtenances of Fowls, to be put into Pies, Potages, &c.

Biberot, (Fr. in Cookery) minced Meat made of the Breasts of Partridges and fat Pullets.

Bisk or Bisque, (Fr.) In Cookery, a kind of rich Potage made of Quails, Capons, fat Pullets, and especially of Pigeons roasted.

Boutons, (Fr. in Cookery) Veal-stakes rolled up with thin flat slices of Bacon and Gammon.

Bouilians, (Fr. in Cookery) little Pies made of the Breasts of Roasted Capons, or Pullets, minc’d small with Calves-udder, Bacon,  sweet Herbs, &c.

Brewess or Brewis (in Cookery) a  mess of thin slices of Bread soaked in the Fat that swims on Potage.

Casserole, (Fr.) a Copper-Pan: In Cookery, a Loaf stuff’d with a Hash of roasted Pullets. Chickens, &c, and dress’d in a Stew-Pan of the same Bigness with the Loaf; also a kind of Soop, or Potage of Rice, &c., with a Ragoo.

Feuillantins, (Fr. in Cookery) small Tarts of the breadth of the Palm of one’s hand filled with Sweet-meats.

Julian, (in French Cookery) an exquisite Potage made of a Leg of Mutton roasted, and put into a great Pot or Kettle, with a good piece of Beef, a Fillet of Veal, a fat Capon, all sorts of Roots, and some Herbs.

            Marinade, (Fr. in Cookery) pickled Meat, either of Flesh or Fish.

To Marinate fish, (in Cookery) to fry them in Sallet-oil, and then put them in Pickle; the Term is taken from their being so fitted for a Sea-Voyage

Petits Choux, (Fr. in Cookery) a sort of Paste for garnishing, made of fat Cheese, Flower, Eggs, Salt, &c, baked in a Pye-pan, and Ic’d over with fine Sugar.

Pot-pourri, (Fr. in Cookery) a Hotch-potch, or Dish of several sorts of Meat; as Ducks, young Turkeys, Leverets, &c. first larded and fry’d in Lard to give them a Colour, and afterward stew’d in Broth, with White-wine, Pepper, Salt, a bunch of Herbs, &c.


Elise Fleming/Alys K. said...

Does the bisque entry truly end with the word "rich"? Seems like there should be something following.

The Old Foodie said...

Hi Elise. Thanks for pointing this out. I had trouble getting the formatting right in that post, and the end of the definition must have fallen off in one of my cut-and-pastes - by which time I was running late for the morning so I did not proof the post again.
It is now fixed in the text to read:

Bisk or Bisque, (Fr.) In Cookery, a kind of rich Potage made of Quails, Capons, fat Pullets, and especially of Pigeons roasted.

Ferdzy said...

Brewis is still served, here in Canada! At least in Newfoundland. Fish, Brewis and Scruncheons, which is salt cod, soaked hard tack, and crisp salt pork bits with their rendered fat. I've never actually had it, but it sounds good! - in a completely not approved by your doctor kind of way.