The Book of Household Management Part 7

85. WHILST THE COOK IS ENGAGED WITH HER MORNING DUTIES, the kitchen-maid is also occupied with hers. Her first duty, after the fire is lighted, is to sweep and clean the kitchen, and the various offices belonging to it. This she does every morning, besides cleaning the stone steps at the entrance of the house, the halls, the pa.s.sages, and the stairs which lead to the kitchen. Her general duties, besides these, are to wash and scour all these places twice a week, with the tables, shelves, and cupboards. She has also to dress the nursery and servants'-hall dinners, to prepare all fish, poultry, and vegetables, trim meat joints and cutlets, and do all such duties as may be considered to enter into the cook's department in a subordinate degree.

86. THE DUTIES OF THE SCULLERY-MAID are to a.s.sist the cook; to keep the scullery clean, and all the metallic as well as earthenware kitchen utensils.

The position of scullery-maid is not, of course, one of high rank, nor is the payment for her services large. But if she be fortunate enough to have over her a good kitchen-maid and clever cook, she may very soon learn to perform various little duties connected with cooking operations, which may be of considerable service in fitting her for a more responsible place. Now, it will be doubtless thought by the majority of our readers, that the fascinations connected with the position of the scullery-maid, are not so great as to induce many people to leave a comfortable home in order to work in a scullery. But we are acquainted with one instance in which the desire, on the part of a young girl, was so strong to become connected with the kitchen and cookery, that she absolutely left her parents, and engaged herself as a scullery-maid in a gentleman's house. Here she showed herself so active and intelligent, that she very quickly rose to the rank of kitchen-maid; and from this, so great was her gastronomical genius, she became, in a short s.p.a.ce of time, one of the best women-cooks in England. After this, we think, it must be allowed, that a cook, like a poet, _nascitur, non fit_.

87. MODERN COOKERY stands so greatly indebted to the gastronomic propensities of our French neighbours, that many of their terms are adopted and applied by English artists to the same as well as similar preparations of their own. A vocabulary of these is, therefore, indispensable in a work of this kind. Accordingly, the following will be found sufficiently complete for all ordinary purposes:--

EXPLANATION OF FRENCH TERMS USED IN MODERN HOUSEHOLD COOKERY.

ASPIC.--A savoury jelly, used as an exterior moulding for cold game, poultry, fish, &c. This, being of a transparent nature, allows the bird which it covers to be seen through it. This may also be used for decorating or garnishing.

a.s.sIETTE (plate).--_a.s.siettes_ are the small _entrees_ and _hors-d'oeuvres_, the quant.i.ty of which does not exceed what a plate will hold. At dessert, fruits, cheese, chestnuts, biscuits, &c., if served upon a plate, are termed _a.s.siettes_.--a.s.sIETTE VOLANTE is a dish which a servant hands round to the guests, but is not placed upon the table. Small cheese souffles and different dishes, which ought to be served very hot, are frequently made _a.s.sielles volantes_.

AU-BLEU.--Fish dressed in such a manner as to have a _bluish_ appearance.

BAIN-MARIE.--An open saucepan or kettle of nearly boiling water, in which a smaller vessel can be set for cooking and warming. This is very useful for keeping articles hot, without altering their quant.i.ty or quality. If you keep sauce, broth, or soup by the fireside, the soup reduces and becomes too strong, and the sauce thickens as well as reduces; but this is prevented by using the _bain-marie_, in which the water should be very hot, but not boiling.

BeCHAMEL.--French white sauce, now frequently used in English cookery.

BLANCH.--To whiten poultry, vegetables, fruit, &c., by plunging them into boiling water for a short time, and afterwards plunging them into cold water, there to remain until they are cold.

BLANQUETTE.--A sort of frica.s.see.

BOUILLI.--Beef or other meat boiled; but, generally speaking, boiled beef is understood by the term.

BOUILLIE.--A French dish resembling hasty-pudding.

BOUILLON.--A thin broth or soup.

BRAISE.--To stew meat with fat bacon until it is tender, it having previously been blanched.

BRAISIeRE.--A saucepan having a lid with ledges, to put fire on the top.

BRIDER.--To pa.s.s a packthread through poultry, game, &c., to keep together their members.

CARAMEL (burnt sugar).--This is made with a piece of sugar, of the size of a nut, browned in the bottom of a saucepan; upon which a cupful of stock is gradually poured, stirring all the time a gla.s.s of broth, little by little. It may be used with the feather of a quill, to colour meats, such as the upper part of fricandeaux; and to impart colour to sauces. Caramel made with water instead of stock may be used to colour _compotes_ and other _entremets_.

Ca.s.sEROLE.--A crust of rice, which, after having been moulded into the form of a pie, is baked, and then filled with a frica.s.see of white meat or a puree of game.

COMPOTE.--A stew, as of fruit or pigeons.

CONSOMMe.--Rich stock, or gravy.

CROQUETTE.--Ball of fried rice or potatoes.

CROUTONS.--Sippets of bread.

DAUBIeRE.--An oval stewpan, in which _daubes_ are cooked; _daubes_ being meat or fowl stewed in sauce.

DeSOSSER.--To _bone_, or take out the bones from poultry, game, or fish.

This is an operation requiring considerable experience.

ENTReES.--Small side or corner dishes, served with the first course.

ENTREMETS.--Small side or corner dishes, served with the second course.

ESCALOPES.--Collops; small, round, thin pieces of tender meat, or of fish, beaten with the handle of a strong knife to make them tender.

FEUILLETAGE.--Puff-paste.

FLAMBER.--To singe fowl or game, after they have been picked.

FONCER.--To put in the bottom of a saucepan slices of ham, veal, or thin broad slices of bacon.

GALETTE.--A broad thin cake.

GaTEAU.--A cake, correctly speaking; but used sometimes to denote a pudding and a kind of tart.

GLACER.--To glaze, or spread upon hot meats, or larded fowl, a thick and rich sauce or gravy, called _glaze_. This is laid on with a feather or brush, and in confectionary the term means to ice fruits and pastry with sugar, which glistens on hardening.

HORS-D'OEUVRES.--Small dishes, or _a.s.siettes volantes_ of sardines, anchovies, and other relishes of this kind, served to the guests during the first course. (_See_ a.s.sIETTES VOLANTES.)

LIT.--A bed or layer; articles in thin slices are placed in layers, other articles, or seasoning, being laid between them.

MAIGRE.--Broth, soup, or gravy, made without meat.

MATELOTE.--A rich fish-stew, which is generally composed of carp, eels, trout, or barbel. It is made with wine.

MAYONNAISE.--Cold sauce, or salad dressing.

MENU.--The bill of fare.

MERINGUE.--A kind of icing, made of whites of eggs and sugar, well beaten.

MIROTON.--Larger slices of meat than collops; such as slices of beef for a vinaigrette, or ragout or stew of onions.

MOUILLER.--To add water, broth, or other liquid, during the cooking.

PANER.--To cover over with very fine crumbs of bread, meats, or any other articles to be cooked on the gridiron, in the oven, or frying-pan.

PIQUER.--To lard with strips of fat bacon, poultry, game, meat, &c. This should always be done according to the vein of the meat, so that in carving you slice the bacon across as well as the meat.

POeLeE.--Stock used instead of water for boiling turkeys, sweetbreads, fowls, and vegetables, to render them less insipid. This is rather an expensive preparation.

PUReE.--Vegetables, or meat reduced to a very smooth pulp, which is afterwards mixed with enough liquid to make it of the consistency of very thick soup.

RAGOUT.--Stew or hash.