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Saddle of Mutton
There is really but one way of doing a saddle-to roast it; but the French have a way of sometimes boning it, rolling it up, and brazing it…
Saffron
It is the elegiac muse that ought to write the account of saffron, for its glory is departed. The stigmas of this autumnal crocus (crocus…
Sago
All the starches to which sago belongs are much overrated as articles of diet. They are easily digested -that is the best which can be said…
Salad
*-Sydney Smith wrote a neat little poem to describe how salad should be prepared, and he promised that if his directions were followed…
Salmi
As to the meaning of the word some information will be found in the article on Gallimawfray. It means a highly sauced preparation (sal) of…
Salmon
There is a myth that salmon was once so common that in the indentures of apprenticeship in Newcastle, Perth, and other towns, it was wont…
Salpicon
A fine mince of chicken or of game, with tongue, mushrooms, truffles, and now and then foie gras. SALT tells for so much at table that it…
Sandwich
See how a man becomes immortal by his good taste! Who would have remembered the Earl of Sandwich if he had not brought the sandwich into…
Sardine
It is a question whether there is any difference between the sardine of the Mediterranean and the pilchard which abounds in the English…
Sauce Theory of the Sauces
The saying of Brillat-Savarin, that a cook can be made but that a roaster must be born, is well known. It is not so well known that his…
Sauer Kraut
There are few things more wholesome than the salted cabbage which is called sauer kraut. It will keep in good condition for a long time…
Sauter
SAUTÉ. - One might suppose that the idea which these words convey is unknown in English kitchens, since we find English writers trying to…
Scollops
What do the cooks mean by always talking of scollops-scollops of beef, scollops of veal, scollops of the breasts of fowl? What are…
Sea-Kale
Carême made a discovery in London-seakale, which he denominated sometimes sckals, and sometimes sikėles. "They resemble," he says…
Sharp Sauce
or Sauce Piquante. - This is the same as the sauce known as Shalot sauce, with the sole difference that at the last moment pickled gherkins…
Shrimp Sauce
Make some English sauce, using for water the liquor in which the shrimps have boiled. Then throw in the shrimps without stint. It is not…
Sirloin
There are sceptics who deny the story of King Harry the Eighth having knighted this magnificent joint; and it is true that originally it…
Skate
To do him honour at table, there should be music with the skate, for he loves it. One way of catching him used to be by playing on a…
Snipe
The French call it bécassine-a little woodcock; whereas the English would be rather disposed to call the woodcock a large snipe. The…
Snowdon Pudding
It would not be surprising if a great controversy should arise about this pudding, perilous to the peace of England and Wales. It is a…
Sorrel
The French eat a great deal of sorrel, not merely because it is pleasant to the taste, but because they think it must be good for the…
Soubise
The Prince of Soubise is immortal in a renown that has spread round the world because he had a great cook, Bertrand, who gave the name of…
Soup
There has been a good deal of needless controversy about soup-some people finding in it a dinner of itself, and some refusing it as a weak…
Spring Soup
A clear broth or double broth with early vegetables in it. See Brunoise and the introductory chapter. STEWING is the easiest form of…
Strawberries
Nothing can surpass the method of eating strawberries with cream. The combination is not only delicious in itself, but carries with it the…
Sturgeon
It is some consolation to Englishmen, who seldom see the sturgeon at their tables, that this royal, although sharklike fish, has a…
Sugar
Every child understands the use of sugar.in sweet dishes; but the part which it plays in dishes which are not recognised as sweet is not…
Supreme
The supreme of a fowl or chicken is what is supposed to be the best part of it-the fillets. But we also hear of a Supreme sauce. Is there…
Sweat
TO, is not a pretty phrase; but it expresses clearly enough the act of making meat yield its juices by being heated in a pan with little or…
Syrup
Only a word to explain that it is necessary to be accurate in the use of it-there are so many possible degrees of sweetness. There is a…
Sage and Onion Sauce – Stuffing
See Forcemeat No. 6. The same word as shalot-the onion brought by the Crusaders from Ascalon.