R
Rabbits
St. Evremond, about two hundred years ago, praised the rabbits of England as incomparable. Now the Ostend rabbit has the great name. Of the…
Radish
Not a word against the radish. Still, it may be lawful to record that it is not of much use in cookery, whatever it may be in eating. May I…
Relish
It has already been explained that this is what the French mean by a ragout. Strictly speaking, a relish and a garnish ought to be…
Remoulade
This is in fact, as near as possible, the ordinary English salad dressing. Or it may be otherwise described as a Mayonnaise made with…
Rissoles
Take puff paste-the lighter the better, and roll it out to the thickness of a penny. Cut rounds in it about three inches in diameter. Into…
Roasting
The first lesson which the cook has to learn is to know what roasting is, and how it differs from other modes of firing food. In one use of…
Robert
and his sauce. Who is this Robert? Mr. Hayward, who is generally accurate, and always amusing, has had the bad luck to say that it was…
Roe
The roe of the sturgeon-caviare, the roe of the grey mullet-botargo, and the dried and smoked roe of the cod, are prepared delicacies which…
Roley Poley
or Rolled Jam Pudding.-Roll out some puff paste (No. 4) about a quarter of an inch thick, spread it with jam, roll it up, tie it loosely in…
Rum
The French make a much greater use in cookery of rum than the English, who distil it. Their omelet with rum is a delightful invention. The…