Cookery * 315 
s 
Stocks strong broth; coulis or cullis. 
Semouiile : an Italian paste. 
Simmer : a heat much short of boiling. 
Salpicon : a ragout, or a farcie of liver : stuffing. 
Salmix : a hash made at table of meat half drest for the pur- 
pose ; as venison, ducks, Sec. 
Salamelec : hotch pot. 
Surprize : disguised meat ; covered with force-meat. 
Saucisses : Cervelas : sausages. 
T 
Traiteur : one who furnishes dinners at so much per head. 
Tourte : a pie or tart ; often of meat, fowl, or fish. 
Tartlets : paste baked with preserves put on it. 
Timbale : a mould. 
Trufles: Morelles: Morilles: the trufle is the subterraneous 
Lycoperdon, about the size of a potatoe, found 3 or 4 inches under 
ground in clusters, and weighing from 2 to 4 ounces. It is used 
to give richness and flavour to sauces like the champignon or 
mushroom. 
Morelles. Morills, are the agaric of decayed wood, having a 
thick fleshy curled cap, pierced with holes. They are used for the 
same purpose as mushrooms, and trufles ; and all of them, whe- 
ther fresh or dried, or in powder, are excellent additions giving 
fullness and sapidity to sauce.* V 
Volailles : an entre or course of wild or tame fowl. 
* In this our soi-disant civilized Country, where the proper use of baths hot 
and cold is almost unkown — where we have neither hot walls, espaliers, or 
hot houses — where grapes which might and ought to be as plenty as currants, 
are scarce and dear — where apricots and nectarines, the finest of European 
fruits are hardly eatable— where the pine apples imported, instead of being 
grown here, are the refuse of the West India fields — where a good orange is 
never seen — where artichokes, and even cauliflowers and brocoli, are actually 
curiosities — where- steam is unknown either as a medicinal bath, or to warm 
dwellings, to cook vituals, or to force hot house plants ; and is hut just 
known as a power to move machinery — -where in our cities in summer, we are 
content to be stewed in brick ovens with the roofs off, called streets ; and in 
our houses in winter, to expose our faces to be broiled, and our backs to be 
frozen — in this country, 1 say, we have no cultivated mushrooms, we have no 
trufles, we have no morells : even ketchup and anchovy liquor are almost un- 
known, and for soy, you may enquire in vain. 
“ Why then if you can’t do without them, and dine upon on a plain dish, 
“ you ought to starve.’^ 
