310 
up their noses at the description of a good dish or a good dinner. 
That right courteous and accomplished Knight, Sir Kenelm Digby, 
seems to have furnished from his own collection, most of the re- 
ceipts, that Howard his cook afterward published : one of the best 
books of cookery extant, we owe to Sir John Hill ; and your colos- 
sus of literature Dr. Johnson, was notoriously enchanted with the 
charms of a well appointed table. 
Supported by the practice and opinions of so many warriors and 
■sages, have I not a right to say that the subject is not beneath the 
dignity even of your Emporium ? and that your Honour may now 
and then without derogation from the dignity of a professor’s chair, 
accept of my mite thrown into your treasury of knowledge ? 
Enough of apology ; and now to business. The following voca- 
bulary will enable your readers to understand in some degree, the 
technical phrases of the French kitchen, not easily attained else- 
where. The French cookery certainly unites the following quali- 
ties : 1st It possesses more artificial flavour: 2ly It dissipates less, 
the natural flavour of meat : Sly It does not waste the meat itself ; 
4ly It renders food more digestible and nutritious : 5ly It combines 
a more wholesome and judicious mixture of animal and vegetable 
food : 6ly It economises fuel : and 71y It is not so laborious, or so 
hurtful to the eye sight, as the English or American practice. AH 
these points, I will some time or other, endeavour to illustrate. 
Terms used in French and English Cookery . 
A 
Aspic : any sharp fragrant sauce. 
Aloyau : sirloin of beef. 
Ail-poireau : Spanish garlic. Allio-prasurn scorodoprasum. 
Rocambole. 
Ail : common garlic ; allium sativum. Gousse d’ail, clove of 
garlic. 
Andouilles : chitterlings. 
B 
Bouillie : beef long, and slowly, stewed till quite tender. 
Bouillon : broth. 
Baignets : Fritters. 
Ballon : round like a ball. 
Barder : to cover fowl or veal with thin slices of bacon. 
Bagatelles : thin slices of seasoned meat rolled up like a sausage* 
tied and stewed. 
Beeasiaes ; snipes. 
