H 
Hors d*ouvres : small savoury dishes ; Relishes, as anchoves* 
Sausages, Oysters, &c. 
Harricot : meat half fried, “end then stewed with herbs and 
#oots. Kidney beans. 
Haslets : liver, &c. of Hogs. 
Hatereau : a haslet. 
Haggis : a sheep’s paunch stuffed with fowl, forcemeat, groats, 
©nions, herbs, kc. much used in Scotland. 
Jus. Gravy. ^ 
Laitage : dishes of which milk is the basis. 
Liaison : any intermedium to make two substances mix, that 
would not mix otherwise, as an egg to oil and vinegar. Any thing 
Used to thicken gravy, and make the gravy and the fat unite in an 
uniform mixture, as the yolk of eggs. The Liaison must never 
be put in the fluids while boiling. 
Lazagne : an Italian paste. 
Lard : Bacon proper for larding. Hog’s fat clarified : often 
used in cookery instead of butter. 
Lardoons : Lardons. Bacon cut in thin slices and inserted in the 
flesh of meat that requires juice or flavour. Long, small strips of fat 
bacon inserted]in meat by means of a needle, called a larding needle. 
Lentils : such vegetables as are contained in shells and husks, 
as pease, beans, kc. A small pulse, of a lenticular, or double com 
vex shape. 
Leveret : a young hare. In the northern parts of New York 
and Pennsylvania, they are some times found in the winter, white. 
M 
Macaroni : a sweet, very thin, tubular biscuit. 
Matelot: a hotch pot, a sailor’s dish : a very favourite French 
dish, made of carp and eels, cut in thick pieces, washed, seasoned 
with pepper, salt, and spice (either with or without sweet bread, 
oysters, or lobsters) and stewed with strong gravy, claret or red 
port, with trufles, morells, small onions and champignons, or button 
mushrooms. 
Marinade : to soak in a pickle previous to dressing. 
Marmalade : Jelly of the pulp of fruit. 
Meagre : Soup Meagre : without flesh meat. 
Mignionette cloth : a small bag. 
Morelles : see Trufles. 
R a 
