Cool
The French say Rafraîchir. To cool is to put vegetables in cold water after blanching them, in order to preserve their colour. One cools calf's head in the same way and for the same purpose, though without first scalding it.
Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.
The French say Rafraîchir. To cool is to put vegetables in cold water after blanching them, in order to preserve their colour. One cools calf's head in the same way and for the same purpose, though without first scalding it.