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    [HAG-ihs] This Scottish specialty is made by stuffing a sheep’s (or other animal’s) stomach lining with a minced mixture of the animal’s organs (heart, liver, lungs, and so on), onion, suet, oatmeal and seasonings, then simmering the sausage in water for about 4 hours.

    Related to the COD, hake is a saltwater fish that makes its home in the Atlantic and northern Pacific Oceans. It’s low in fat and has white, delicately flavored meat. Ranging in size from 1 to 8 pounds, hake is marketed whole or in fillets and steaks. It comes in fresh, frozen, smoked and salted forms. Hake may be prepared in any way suitable for cod.


    Also called ship biscuit and sea bread , this large, hard biscuit is made with an unsalted, UNLEAVENED flour-and-water dough. After it’s baked, hardtack is dried to lengthen shelf life. It’s been used at least since the 1800s as a staple for sailors on long voyages.

    A larger relative of the RABBIT, the hare can weigh as much as 12 to 14 pounds, compared to a rabbit at about 5 pounds. Whether wild or domesticated, hares have a darker flesh and earthier flavor than rabbits. Wild hare, also called jackrabbit and snowshoe rabbit , generally needs marinating to tenderize it before cooking. Younger animals (1 year or less) can usually be roasted, whereas older animals are best cooked with moist-heat methods such as stewing or braising. One of the most famous dishes made with this animal is JUGGED HARE. Although plentiful in the United States, hare isn’t as popular here as in European countries.

    hog maw
    A pig’s stomach, commonly stuffed with a sausage mixture, simmered until done, then baked until brown. It’s usually available only by special order and should be stored in the refrigerator for no more than 2 days. Before using, the stomach should be cleaned of all membrane, rinsed thoroughly, then patted dry.


    2. The attached, leafy calyx of some fruits, such as the strawberry.

    To prepare a food for eating by removing the outer covering or, as in the case of strawberries, the leafy portion at the top. See also SCHUCK.

    The British name for confectioners’ sugar.

    An infusion is a method of preparing herbs in which 1 to 2 teaspoons of dried herb or 2 to 4 fresh herbs (flowers and berries are substitutable) is “infused” or placed in oil or water (which does not need to be boiled), and then, after about ten minutes, is strained. Waiting too long before straining results in bitter tasting herbs. The herb/botanical is then removed from the oil and the oil is used in the many formulas that call for short-term infused oils.

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