The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.
Daubière. An oval stewpan, in which daubes are cooked; daubes being meat or fowl stewed in sauce.
Désosser. To bone, or take out the bones from poultry, game or fish. This is an operation requiring considerable experience. Entrées. Made dishes served after the fish course.