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.