A Dictionary of Food

saucisson provençal

finely and mixed with saltpetre, quatreépices and chopped and crushed garlic, packed tightly into hog casings, tied and strung in 40 to 50 cm links, air-dried for up to 6 months, packing down the filling as needed and keeping the sausage straight. Also called saucisson gris

saucisson provençal France A sausage made from pork from the leg or shoulder with little fat, containing saltpetre, peppercorns, quatre-épices and seasoning. Air-dried for several days and lightly smoked.

saucisson sec France Cured and dried sausages similar to some salami, normally eaten without further cooking

saucisson sec aux herbes France Coarsetextured dried pork sausage coated with herbs from Provence

saucisson vaudois France An air-dried and smoked sausage made with chopped pork and cured pork back fat

Sauerampfer Germany Sorrel

Sauerbraten Germany Beef, marinated in boiling red wine vinegar and water (1:2) with chopped onion, herbs and spices for 2 days, dried, browned and baked in a covered dish with the onions and half the marinade at 250°C for 1.5 hours. Served with the strained thickened pan juices. Sometimes ginger biscuits or ginger cakes are added to the cooking liquor.

Sauerkraut Germany Salted cabbage which has been subjected to a lactic fermentation. Widely used in central European cooking. Available canned. It may be made from cleaned, washed and finely shredded white cabbage mixed with 1.5% by weight of salt, placed in a straight sided, sterilized tub and covered with a sterilized muslin cloth, droplid and weight. After a day liquid should cover the lid and the sauerkraut is ready in 3 weeks, The liquid is skimmed off and the sauerkraut is used from the tub as required, always covering it with a sterilized cloth.

Sauermilch Germany Sour milk Sauermilchkäse Germany Handkäse säuern Germany To leaven or raise with yeast

or a chemical raising agent Sauerteig Germany Sourdough starter sauge France Sage

saumon France Salmon

saumon blanc France Hake, the fish saumon fumé France Smoked salmon saumure France Pickling brine saumuré Pickled or marinated in brine saunf South Asia Aniseed or fennel saupe France Salema, the fish

saupiquet France A sharp spicy wine-based sauce or stew. The sauce sometimes served with roast hare.

saur France Salted and smoked, usually of herring

saure Kartoffeln Germany Sliced peeled potatoes boiled until tender and served in a sauce which is made from a brunoise of bacon fried until crisp, flour added and cooked to a roux, potato cooking liquor added, seasoned and soured with vinegar at 65 ml per litre

saure Rahmsauce Germany Sour cream, salad dressing

saure Sahne Germany Sour cream

saure Sahnensosse Germany Sour cream sauce

sauro Italy Sorrel

saursuppe Italy Tripe soup from the north saury pike A long seawater fish, Scomberesox

saurus, found in temperate waters saus Netherlands, Norway Sauce

sausage Chopped or minced meat, seasoned, possibly mixed with spices, herbs, flavouring agents, extenders and binders, all stuffed into a casing usually of cleaned intestines, may then be boiled, scalded, cured, dried, smoked or any combination of these before sale. The name probably derived from the Latin salsisium, meaning salted, i.e. preserved.

sausage maker A hollow long tapered cylinder that fits over the outlet of a mincing machine. The casing with one end tied in a knot is placed over the cylinder like a wrinkled stocking and as it is filled with the mixture extruded from the machine is allowed to slip off the cylinder. The long sausage may then be linked or divided as required.

sausage meat A meat mixture similar to that for stuffing sausages, used for pies, rolls, turnovers, meat loaf, etc. In the UK, a revolting paste of ground meat scraps, drinde, MRM, rusk, etc. See also English sausage

sausage roll Sausage meat or similar meat mixture wrapped in puff or shortcrust pastry to form a small roll, egg-washed and baked in the oven

sauté, to To shallow fry food in hot fat or oil whilst shaking or tossing the ingredients so as to cook it and/or brown the surface (NOTE: From the French sauter, ‘to jump’, from the jumping of the food as it is tossed around the pan.)

sauté de boeuf et rognons en croûte France

Steak and kidney pudding sauté pan See plat à sauter

sauter, faire France To sauté or to fry sautoir France Sauté pan, plat à sauter sauvage France Wild, undomesticated,

usually of animals

savarin England, France A rich yeast mixture similar to a baba, baked in a ring mould and demoulded. Sometimes soaked in spirit or liqueur-flavoured sugar syrup and may be filled or decorated, sometimes cut in slices as a basis for other desserts such as croûte aux fruits. Often incorrectly used to describe a sweet or savoury mousse set in a ring mould, demoulded and garnished or sauced. (NOTE: Named after Brillat-Savarin.)

savarino Italy Savarin

Savaron France A semi-hard mild-flavoured cows’ milk cheese from the Auvergne with a thick covering of mould on the rind. Similar to Saint Paulin.

savelha Portugal Shad, the fish saveloy Cervelas

savenna Spain Venus shell clam

savijaca od jabuka Balkans The original apple strudel from Croatia which eventually found its way to Hungary and Austria

savoiardi Italy Sponge fingers savore Italy Savory, the herb

savory A perennial herb similar to thyme which comes in two main forms, summer savory and winter savory. Traditionally used to flavour beans.

savoureux France Tasty, flavoursome savoury 1. With a pleasant meaty, salty,

piquant, herby or spiced flavour, the opposite of sweet 2. A small savoury item of food usually presented on a small piece of toast for eating with the fingers 3. A savoury tasting dish, once served in small quantities after the sweet at very formal multi-course dinners. Nowadays a substantial savourytasting dish used as a main course at a lunch, supper or snack meal.

savoury butter A compound butter with a savoury flavour, e.g. anchovy butter

savoury duck Wales, England Faggot savoyarde, à la In the Savoie style, i.e.

containing potatoes and a local cheese savoy biscuit A small dry sponge finger

biscuit made by the creaming method with whipped egg whites folded in at the end. Used for lining moulds or as the base of desserts made from setting mixtures such as charlottes. See also sponge fingers

savoy cabbage A winter ball type cabbage with dark green crinkly leaves surrounding a tight ball of similar but light green leaves. Excellent boiled, braised or steamed, then wrung out, chopped, buttered, seasoned

scald, to

and reheated. The finest cabbage commonly available.

savu Finland Smoked

savulohi Finland Smoked salmon

saw A serrated-edge steel blade with sharp, ground, alternately offset to right and left, teeth used for cutting bones and frozen food, shaped like a hacksaw or conventional saw or made as a continuous power driven loop (bandsaw) for cutting up animal carcasses

sawara Japan Mackerel saw knife See bread knife

saya endo Japan Mangetout peas

sayori Japan A very thin fish, Hyporhamphus sajori, similar to the garfish, It is cleaned very thoroughly and served as a double fillet in sushimi or can be used in tempura, shioyaki or sunomono (NOTE: Literally ‘half beak’.)

sayote Philippines Choko

sayur Indonesia A dish of crisp cooked vegetables in a thin coconut milk sauce

sayur salat Malaysia Lettuce

sayyadiya Middle East A fish, onion and rice stew popular in the Arabian gulf, especially Kuwait

sbattere Italy To whip or whisk

Sbrinz Switzerland A hard, dark-yellow grating cheese made from unpasteurized cows’ milk. A lactic whey starter is used and the curd is hard cooked, gathered in cheesecloths, moulded in up to 25 kg lots, pressed and brined for 3 weeks then matured for 6 to 12 months. It is also made in Germany, France and Italy. Also called

Spalenkäse

sbrisolona Italy A flat crisp cake made with a mixture of wheat flour and cornmeal and incorporating chopped almonds

scabbard fish A long thin edible seawater fish, Lepidopus caudatus, with a smooth silvery skin

scad Horse mackerel

scads United Kingdom Fish (colloquial; Scilly isles)

scalcione Italy Focaccia del venerdi santo scald A sinistral flatfish, Arnoglossus laterna,

similar to the lemon sole but of inferior quality

scald, to 1. To pour boiling water over something or immerse in steam for a few moments so as to cook a thin outer layer without affecting the inner part. Used to remove skin from tomatoes or to loosen hair on animal skin. 2. To heat milk to just below boiling point and then immediately cool 3. To clean cooking utensils by immersing in boiling water 4. To seal in flavour by bringing

scalded cheese

food in water to a temperature which coagulates surface proteins, usually 80°C

scalded cheese Cheese which has been made from curds which have been heated to between 40 and 48°C, soft cheeses at the lower temperature

scalded curd Curd for making cheese, which has been heated to a temperature between 40 and 48°C

scalded sausages Brühwurst

scale, to To remove the scales from fish

scales 1. A device for measuring weight 2. The outer protective coat of fish consisting of overlapping tile-like sheets of a tough substance (chitin) about 3 to 6 mm in diameter attached at one edge. Removed by scraping against the free side with the back of a knife or similar.

scalibada Catalonia 1. A dish of vegetables grilled over charcoal or on a barbecue 2. Roasted aubergines, onions and sweet peppers dressed with olive oil

scallion 1. See spring onion 2. The name often given in Chinese and Southeast Asian cooking to the Welsh onion

scallop A bivalve mollusc of the Pectinidae family with an almost circular white to brown shell with a distinctive straight hinge varying in diameter from 7.5 to 20 cm. After scrubbing and washing they are baked at 150°C for 10 minutes to open the shell. After opening and detaching from the rounded upper shell, the beard is removed, the scallop separated from the lower shell and the black intestinal sac removed. The shell and flesh with the orange roe are well washed to remove all traces of sand. Usually served on the shell and have a delectable flavour and soft texture. They must not be overcooked. There are over 400 species worldwide. Also called scollop, coquille StJacques. See also great scallop, queen scallop, bay scallop, saucer scallop, pilgrim scallop, Atlantic deep sea scallop, Iceland scallop, variegated scallop

scallop, to 1. United Kingdom To decorate and seal the edge of a double-crust pastry pie by making small radial incisions in from the edge and half turning over the pastry with the back edge of the knife to give a scalloped effect. A similar effect may be obtained with the forefinger of the left hand and the thumb and forefinger of the right hand or vice versa. 2. United States To cover with sauce and breadcrumbs and bake in a casserole

scalloped Cooked in a scallop shell scalloped potatoes United States Raw sliced

potatoes, baked in a dish with butter, milk and seasoning

scallops 1. The pieces of meat and hard tissue left after rendering down fat into lard. Also called greaves 2. United Kingdom Slices of potato fried like potato chips (colloquial)

scallop squash Patty pan squash scalogni Italy Shallots

scaloppina Italy A schnitzel of veal or pork fillet, either panéed and fried or floured and fried, often finished with Marsala and/or cream and served with tomato sauce

scaloppina alla milanese Italy A plain Wiener Schnitzel garnished only with lemon wedges

scaly custard apple Sweet sop

Scamorza Italy A soft spun-curd cows’ milk cheese similar to but somewhat firmer than Mozzarella. A lactic starter is used followed by rennet and the curds are hot kneaded and shaped into teardrops (up to 250 g) which are tied with raffia at the top. They are then cooled, briefly brined and sold young. Contains 51% water, 24% fat and 23% protein.

scampi 1. United Kingdom The tail meat of the Dublin bay prawn. Many restaurants substitute pieces of monkfish tail if they can get away with it. 2. Italy Dublin bay prawns (singular scampo), strictly only those caught in the Bay of Naples

Scandinavian sweet mustard sauce See gravlax sauce

scapece, a Italy Soused, fried then marinated in oil and vinegar with garlic and herbs, used of fish

Scappi’s spice mix A mixture of cloves, dried ginger, nutmeg, grains of paradise, saffron and soft brown sugar from Bartolomeo Scappi’s cook book ‘Opera dell’ Arte del Cucinare’

scarlet runner bean See runner bean Scarlett O’Hara herb United States Lemon

verbena

scarola Italy Batavian endive scarole France Batavian endive

scaup A wild duck, Aythya marlo, shot for the table in the UK

scaveccio alla grossetana Italy Eel, marinated in oil, vinegar and pepper

scelta, a Italy According to choice, as preferred

scented geraniums Tender evergreen perennials of the genus Pelargonium, growing to 1 m with various scented leaves which may be used for flavouring or crystallized for decoration. The flowers may be used in salads. See under Pelargonium for particular scents and uses.

schaaldieren Netherlands Shellfish

Schabzieger United States Sapsago

Schafmilckkäse Germany A slicing cheese made from ewes’ milk

Schafsragout Emmentaler Art Switzerland A blanquette of lamb or mutton, coloured with saffron and containing diced root vegetables

Schalotten Germany Shallots

Schaltiere Germany Shellfish schapevlees Netherlands Mutton

Schaum Germany Mousse or foam Schaumrollen Germany Puff pastry rolls filled

with whipped cream

schaum torte Denmark A dessert made with almonds and egg white, sometimes incorporating crushed fruit

schav A Jewish soup made from spinach or sorrel, lemon juice, eggs, sugar and soured cream. Served chilled.

Schellfisch Germany Haddock schelvis Netherlands Haddock

Schenkeli Switzerland Small oval rolls, fried in butter (NOTE: Literally ‘little thigh’.)

schiacciata Italy A very thin flattened yeastraised bread incorporating olive oil and sometimes herbs, chopped onions or olives

schiacciato Italy Crushed, flattened schidionata Italy Spit-roasted

Schildkröte Germany Turtle Schildkrötensuppe Germany Turtle soup Schinken Germany Ham Schinkenbrötchen Germany Ham sandwich Schinkenkipferl Austria A yeasted dough

made from mashed potatoes, flour, eggs, egg yolks and milk, proved, rolled out thinly, filled with a mixture of chopped boiled ham, butter, egg yolks and grated Parmesan cheese, formed into croissants, proved, eggwashed and baked. Served hot or cold.

Schinkenkipper Austria A croissant with a ham filling

Schinkenplockwurst Germany A somewhat firmer sausage than Schinkenwurst containing large pieces of fat

Schinkenwurst Germany A speciality slicing sausage from Westphalia made with flaked ham and smoked over beech and ash with juniper berries. Best chilled before slicing to prevent it disintegrating.

schinus molle The aromatic dried red berries of a tree Schinus molle often sold as a pink peppercorn. They have a brittle outer shell enclosing a small seed.

schiumare Italy To skim

Schlachtplatte Germany A plate of sliced cold meat and sausages

Schlackwurst Germany A dark red-coloured beef and pork sausage similar to cervelat

Schnittlauch

Schlag- Germany With cream schlagen Germany To whip or whisk Schlagobers Austria Whipped cream Schlagsahne Germany Whipped cream

Schlegel Germany Drumstick (of poultry), leg (of veal)

Schlehe Germany Sloe

Schleie Germany Tench, the fish

Schlemmer-Topf Germany Chicken brick Schlesisches Himmelreich Germany A dish

from Silesia of pork chops cooked with dried apples, pears, apricots and prunes, alternatively roast pork or goose with potato dumplings or with sauerkraut and purée of peas

Schlosskäse Austria A cows’ milk cheese similar to, but milder than Limburger

Schlumperweck Germany A pie filled with grated apple and baked

Schlupfkuchen Germany A chemically raised sponge cake flavoured with lemon zest made by the creaming method, 3 mm slices of apple inserted in to the dough and all sprinkled with a cinnamon and sugar mixture before baking at 175°C

Schmalz Germany Melted or rendered down fat, dripping, lard, etc., more specifically a description of chicken fat rendered down with onion. See also chicken fat

Schmalzgebackenes Germany Fried food

Schmand Germany Sour cream

Schmankertorte Austria Pastry

Schmelz Germany Processed cheese Schmorbraten Germany A pot roast of beef

with mushrooms, gherkins and vegetables schmoren Germany To braise or stew Schmorfleisch Germany Spiced meat, meat

for pot-roasting or stewing

Schmorgurken Germany Peeled and seeded cucumbers, halved and cut into 3 cm pieces, poached in a type of béchamel made with browned chopped onion and a brown roux, served with sour cream and chopped dill

Schnäpel Germany Houting, the fish Schnecken Germany 1. Snails 2. Sweet

cinnamon-flavoured rolls

Schneeballen Austria Strips of sugared pastry twisted into large constructions

Schneeklösschen Austria A wineand eggbased soup

Schnepfe Germany Woodcock

Schnitt Germany A slice of food, or a food which can easily be cut into slices

Schnitte Germany Chop, steak, slice of meat, fillet of fish, etc.

Schnittlauch Germany Chives

Schnittlauchsosse

Schnittlauchsosse Austria Chive sauce. An emulsion sauce made with milk soaked white bread, hard-boiled and raw egg yolks pounded together with oil added as for mayonnaise, finished with vinegar, seasoning and chopped chives.

Schnitzel Austria, England, Germany A piece of tender meat beaten out to a large thin sheet using a cutlet bat, then panéed, shallow-fried and garnished. Usually pork or veal.

Schokolade Germany Chocolate Schokoladeneis Germany Chocolate ice

cream

Schokoladenpudding Germany A type of chocolate mousse made from plain chocolate, butter. separated eggs and blanched almonds (2:2:5:2) and a little strong coffee. The chocolate is melted with the coffee (6:1), the butter and sugar are creamed, the egg yolks whisked in followed by the cooled chocolate and almonds and finally the whipped egg white (soft peak) are folded in. The mixture is cooked in a covered mould in a simmering bain-marie for 1 hour, demoulded and served with Chantilly cream whilst still hot.

schol Netherlands Plaice

Scholle Germany Plaice

school prawn Australia A type of prawn,

Metapenaeus macleayi, intermediate in size between the deepwater and king prawn found in river estuaries and bays

Schöpsenschlegel Germany Roast leg of lamb

schorseneer Netherlands Scorzonera

Schotensuppe Germany Fresh green pea soup

schotisches Moorhuhn Germany Grouse

schrod United States Baby halibut under 1 kg, popular on the northeast coast of North America. See also scrod

Schrotbrot Germany Wholewheat bread

Schübling Austria, Switzerland A small smoked sausage containing beef, pork, bacon, diced bacon, seasoning and spices. Eaten hot.

Schulter Germany Shoulder

Schupfnudeln Germany Thick and heavy noodles

Schutzauf Austria A cream cheese cake

Schwäbische Wurst Germany A mixture of two thirds lean pork and one third fat pork, seasoned, flavoured with garlic, packed into casings, boiled then smoked

Schwamm Germany Mushroom

Schwärtelbraten Germany Roast leg of pork usually accompanied with sauerkraut, dumplings and sour cream

schwartenmagen France A type of short black pudding from Alsace made with minced lean pork and pigs’ blood. Also called Blut Schwartenmagen

Schwarzbrot Germany Brown or rye bread, coloured with molasses or treacle

schwarze Johannisbeere Germany Black currant

Schwarzkümmel Germany Nigella Schwarzsauer Germany Goose giblets

stewed with dried apples, pears and prunes and thickened with goose blood

Schwarzwälder Eierküchlein Germany

Pancake batter flavoured with kirsch, cooked very thin. rolled around a filling of butter cream with sugar mixed with chopped and drained morello cherries flavoured with kirsch. Flamed with kirsch when served.

Schwarzwälder Kirschtorte Germany Black Forest gateau

Schwarzwurst France, Germany A highly spiced black pudding from Alsace and adjoining Germany, made from minced lean pork, fat, breadcrumbs and garlic, mixed with pig’s blood, seasoned, flavoured with cloves, packed into casings, linked, boiled, air-dried and smoked. Sometimes flavoured with onions.

Schwarzwurzeln Germany Salsify Schwein Germany Pig Schweinebauch Germany Belly pork

Schweinebraten Germany Roast pork, often browned and then covered and baked at 250°C

Schweinefett Germany Lard Schweinekeule Germany Hind leg of pork Schweinekotelett Germany Pork chop

Schweineohren Germany Crisp and very thin sweet pastry (NOTE: Literally ‘pigs’ ears’.)

Schweinepfeffer Germany Highly seasoned cooked pork with pepper

Schweinepökelfleisch Germany Salt pork Schweinerippchen Germany Pork spare ribs

or cutlets

Schweinerücken Germany Pork fillet (tenderloin)

Schweineschenkel Germany Leg of pork

Schweinesülze Germany Jellied pork, brawn

Schweinfleisch Germany Pork Schweinshaxe Germany Leg of pork Schweinsjungfernsbraten Germany The

back meat of the pig after removing the eye of the loin and fillet, roasted until the skin is crisp

Schweinskarre Germany Smoked pork chops

Schweinskopfwurst Austria A sausage made from 4 parts of pork head meat mixed with 1 part of beef, all minced, seasoned, moistened with water, bound with fécule and packed into casings

Schweinswurst Germany Pork sausage from Bavaria flavoured with marjoram and scalded before sale

Schweizerkäse Germany Swiss cheese Schweizer Leberspiessli Switzerland

Bacon-wrapped liver kebabs, brushed with molten butter, seasoned, flavoured with chopped sage and wrapped in pig’s caul before grilling

Schwertfisch Germany Swordfish sciarrano Italy Sea perch

sciatti Italy Pancakes filled with a mixture of molten Bitto cheese and grappa and served hot (NOTE: Literally ‘sloppy’.)

sciroppato Italy Sweetened in syrup sciroppo Italy Syrup

sciroppo d’acera Italy Maple syrup sciroppo di zucchero Italy Treacle

scissors Two pivoted opposing blades with handles arranged to close together and overlap. Used for a variety of cutting tasks in the kitchen. The two blades are differently ground and sharpened, one being the cutter with the oblong finger hold and rounded tip, the other being the anvil blade with the round finger hole and the sharp tip. The cutter blade is usually on top of the work and does the actual cutting.

scoiattolo Italy Squirrel scollop See scallop

Scolymus ardunculus Botanical name

Cardoon

scone An eggless plain cake made with selfraising flour, butter and sugar (4:1:1) and added baking powder (50g per kg flour) using the rubbing in method, gathered into a paste with milk possibly with added sultanas, cut into small rounds or a quartered larger circle and baked at 200°C for 15 to 20 minutes. Must be eaten fresh, usually split and buttered or with jam and whipped cream. Also called English scone, hot biscuit

(NOTE: Named after the original oatmeal and sour milk cake made in Scone, Scotland.)

scone round A large round scone scored in wedges before baking. The separate wedges are usually split open and eaten with a savoury or sweet filling.

scoop A type of spoon with a hemispherical or deeper bowl. Used for ice cream and for dispensing powders.

Scotch haddock pudding

score, to To make shallow cuts (1 to 4 mm) in the surface of food using the point of an office knife, to assist marinating, or skinning, or in the case of skin on the surface of meat to assist the rendering of the subcutaneous fat and to prevent the shrinking of the skin from distorting the shape of the meat, or to make indentations in a cake, biscuit or scone, etc. to assist portioning

scorfano di fondale Italy Bluemouth, the fish scorfano rosso Italy Scorpion fish

scorpion fish A very ugly fish, Scorpaena scrofa, with a rough red mottled skin and weighing up to 1 kg. Used in bouillabaisse and similar soups and stews. Found in Mediterranean and similar climates.

scorthalia Skorthalia

scorza Italy Skin, rind or peel, e.g. of citrus fruit

scorzonera England, Italy The long black root of a member of the daisy family, Scorzonera hispanica, originating from Spain and used as a vegetable or in salads. Also called black salsify (NOTE: Literally ‘black serpent’.)

Scorzonera hispanica Botanical name The scorzonera plant

Scotch barley Pot barley Scotch bean Broad bean Scotch black bun See black bun

Scotch bonnets The common Caribbean name for a rounded version of the sweet pepper which comes in a wide range of colours

Scotch broth Washed barley simmered in white beef stock until tender, brunoise of carrot turnip, leek, celery and onion and a bouquet garni added, simmered until tender, skimmed, bouquet garni removed, seasoned and served with chopped parsley

Scotch bun See black bun

Scotch egg A hard-boiled egg completely covered in sausage meat, panéed and deepfried at 185°C, halved and served hot with tomato sauce or cold with salad

Scotch egg sauce United Kingdom As egg sauce but the yolks of the hard-boiled eggs passed through a coarse sieve and the whites diced. Served with salt cod.

Scotch grouse See grouse

Scotch haddock pudding Scotland A type of soufflé using mashed potatoes flavoured with celery salt, lemon juice and tabasco sauce instead of the flour-based panada. Flaked cooked haddock is added to the mixture of egg yolks and potatoes before folding in the stiffly beaten egg whites. Baked at 180°C for half an hour in a rather shallow layer.

Scotch kale

Scotch kale Scotland A thick broth from Scotland containing shredded cabbage similar to the soup part of pot-au-feu

Scotch oats Scotland Pinhead oatmeal

Scotch pancake Drop scone

Scotch pie Scotland A raised pie made with a beef dripping hot water pastry, (flour, water and dripping (8:5:2)). The sides stand up to 1.5 cm above the top and the filling which is made with minced lean mutton and chopped onion browned in lard and simmered with water, parsley and seasoning and thickened with flour for about 20 minutes. The round pies, which are about 8 cm diameter and 5 cm deep, are baked at 180°C for 45 minutes. It used to be the custom to fill the top with vegetables to make a complete meal. Always served hot.

Scotch woodcock A savoury made of buttered toast variously covered with a thick butter sauce containing anchovy purée and capers then gratinated and grilled or lightly scrambled eggs decorated with fillets of anchovy and capers or similar, served hot

scoter duck A large dark-coloured diving duck genus Melanitta or Oidemia which lives in coastal seas

scottadito Italy Small cutlets eaten with the fingers whilst hot (NOTE: Literally ‘burning fingers’.)

scottare Italy To scald

scottiglia Italy A rich stew from Tuscany made with veal, poultry, pork and game

Scottish black pudding Scotland Salted and sieved fresh pig’s blood mixed with milk (4:1), one third the combined weight of suet, minced onions, seasoning and a small quantity of lightly toasted oatmeal, filled into beef runners leaving room for expansion, tied, simmered for 2 hours pricking to prevent splitting, then dried. Served hot either boiled or fried.

Scottish ginger cake Scotland As gingerbread with a little oatmeal, sultanas, chopped stem ginger and mixed peel

Scottish grouse Red grouse

Scottish hare A hare, Lepus timidus scoticus, found in the Alps, Scotland, Ireland and Scandinavia. It has a smaller body, shorter ears, a larger head and longer legs than the common hare and its fur turns white in winter. See also hare. Also called varying hare, blue hare, alpine hare

Scottish lovage A plant, Ligusticum scoticum, very similar to lovage which grows wild on rocky coasts. Used in salads and as a pot herb.

Scottish pancake Drop scone Scottish shortbread See shortbread

scouse See lobscouse

scrag end of lamb United Kingdom The neck of the lamb extending to the ribs from the head end. Used for stewing. Occasionally the longitudinal muscle is dissected out and sold as neck fillet.

scrag of veal United Kingdom The neck and neck vertebrae of veal used for stewing and stock. Usually boned out for stewing.

scram United Kingdom Food in its cooked form (colloquial; navy)

scramble, to To stir beaten eggs continuously over heat scraping solid egg off the base of the pan until all is set to the required consistency

scrambled eggs Seasoned beaten eggs mixed with milk or cream and scrambled with a little butter in the pan. It should look moist and creamy and not be overcooked.

Scrapple 1. Germany Pork scraps and offal, boiled and chopped, seasoned, mixed with cornmeal or other cereal and flavoured with sage, cooked like a meat loaf, cooled, sliced and fried 2. United States As the German Scrapple but made with better quality meat

scratchings United Kingdom Crisp fried pieces of pork skin, eaten as a bar snack. Also called pork scratchings

screwpine The fragrant leaves of the palmlike screwpine, Pandanus odaratissimus and

P. amaryllifolius, from tropical swamps in Southeast Asia, used as a flavouring in Malay, Thai and Indonesian dishes, and as a source of kewra essence. Also called pandanus leaf

scrigno di venere Italy Large stuffed pasta shells

scrod United States Young cod under 1 kg in weight, popular on the northeast coast of North America. See also schrod

scum The layers of greyish, foamy, coagulated protein and dirt which rise to the top of a simmering liquid. Must be skimmed off or the liquid will lack clarity.

scungilli Italy Conches, the gastropod mollusc

scup United States Sea bream

sea anemone A primitive flower-like polyp consisting of a digestive sac with a ring of tentacles around the opening and attached to the rocks at the base by a foot, common in European waters. They are prepared by removing the tentacles, turning inside out and cleaning thoroughly. The beadlet (also called ‘tomate de mer’) and oplet are eaten in France.

sea bass A seawater bass, genus Centropristus, which feeds mainly on shellfish and crustaceans and has a

delicately flavoured firm white flesh. Found off the coast of North America.

sea beet A species of wild beet, Beta vulgaris subspecies maritima, with a sprawling habit which grows on the seashore and sea walls. The leaves are cooked like spinach. Also called sea spinach

sea biscuit Hardtack

sea bream Various blunt-nosed medium oily seawater fish of the Pagellus and Spondyliosoma families, principally Pagrus pagrus and P. vulgaris, with deep, red to pink bodies ranging in length from 20 cm to 1 m. The flesh is pink or white and may be cooked in any way. See also bream. Also called porgy, red porgy, scup

sea burbot Ling

Seabutt Germany Brill, the fish sea cat Catfish

sea celery Australia A low growing herb, Apium prostratum, with a slight celery flavour. It grows near sea or fresh water estuaries and swamps etc. The leaves are used in salads and the stems may be braised like celery.

sea cucumber A slow-moving worm-like sea grub, Isostichopus fuscus, related to the star fish, between 3 and 9 cm in length, which processes sea sediments to extract nutrients. The dried flesh is much prized in Asia and is used to thicken and flavour soups. The flesh is firm and gelatinous with a slight fishy flavour. The dried variety most commonly available must be soaked for several days before cooking. To prepare from fresh, wash and clean, soak overnight, blanch 5 minutes, cut open and gut, then simmer for 4 hours. Also called bêche de mer, sea slug, sea rat

sea date A tiny bivalve mollusc, Lithophaga lithophaga, from the Mediterranean which is the same shape, colour and size as a date, usually eaten raw. Also called date shell, date mussel

sea drum A deep bodied seawater fish, Pogonias cromis, of the drum group up to 4 kg in weight and 1 m long. The lean flesh may be cooked in any way. Also called black drum

sea ear Abalone

sea fennel United States Samphire

seafood Any edible marine animal, fish, shellfish, and various other species which inhabit the sea bottom or are free floating or swimming

seafood in puff pastry Bouchées de fruits de mer

sea girdle A variety of brown kelp, Laminaria digitata, similar to kombu and found in

sea spinach

shallow water of the North Atlantic. Also called tangle, sea tangle, finger kombu

sea kail See seakale

seakale A seashore plant, Crambe maritima, of the cabbage family prevalent in northern Europe whose stems are blanched and served like asparagus with melted butter. Also called sea kail

seakale beet Swiss chard

seal, to To briefly expose the surface of meat to intense heat which is supposed to form an impermeable seal to prevent loss of juices on further cooking

sea laver 1. See sea lettuce 2. Nori

sea lettuce 1. A pale green seaweed, Ulva lactuca, resembling lettuce leaves, found around the shores of the UK and sometimes used as a vegetable. Also called sea laver, green laver, lettuce laver, ulva 2. Carragheen

sea mullet Australia One of the most common edible Australian fishes, Mugil cephalus, is plentiful in all the states except Tasmania. It is olive green above with silvery sides and grows to 3 kg. It has an oily flesh which is good to eat, especially if grilled or smoked. Also called poddy mullet

sea oak United States Arame sea ormer Abalone

sea owl Lumpfish sea perch Comber

sea pie 1. United Kingdom A beef stew partially cooked in a casserole, a layer of suet crust pastry rested on top of the stew, the lid replaced and cooking continued until the meat is tender. Served from the casserole. 2. United States A veal, pork or chicken stew with dried dessert apples, molasses and dumplings from New England

seapuss Caribbean Octopus

sear, to To brown food, especially meat, in a very little hot fat or oil before grilling, roasting, braising or stewing

sea rat Sea cucumber sea robin Gurnard

sea salt Salt produced by the artificial evaporation of cleaned and filtered seawater. Usually large crystals up to 5 mm.

sea slug Sea cucumber

season, to To add salt and ground pepper to taste

seasoned flour Flour mixed with salt and ground pepper used for coating food (esp. surface damp food) before frying

seasoned salt United States A mixture of salt, MSG, spices and vegetable salts, used as a general seasoning

seasoning Salt and ground pepper sea spinach Sea beet

sea tangle

sea tangle United Kingdom Sea girdle sea trout See salmon trout

sea urchin A spherical-spine covered animal,

Paracentrotus lividus and other species, up to 8 cm in diameter which lives on rocky coasts in all oceans and seas. The spines require careful handling. They are opened when alive and the orange-coloured ovaries are removed and either eaten raw or used as a garnish. Must be live when purchased and consumed as soon as possible. See also edible sea urchin, green sea urchin

sea vegetables Edible seaweed, i.e. plants of the algae family which grow in seawater and may be green (shallow water), brown, or red (deep water). Usually dried. See also sea lettuce, laver, dulse, kombu, nori, wakame. Also called seaweed

seawater This contains 35 g of salt per litre. Fish and shellfish should be boiled in a similar concentration of salt in water to avoid making the flesh soft and watery.

seaweed See sea vegetables seaweed gelatine Agar-agar seaweed jelly Agar-agar sea wing Fan mussel

sea wolf Catfish sebo Spain Suet

sec France 1. Dry 2. Dried (NOTE: The feminine form is sèche.)

secchielli Italy Dried chestnuts secco Italy Dry, dried

sèche See sec

séco Portugal Dried, dry

seconda portata Italy The main dish or course of a meal

second bamboo See bean curd sticks second feather duck A duck which is not

killed until it has replaced its first set of feathers at about 3 months of age. Usually free-range and with a fuller and more mature flavour.

secondi Italy The main courses of a meal as displayed on a menu

secondo grandezza Italy S.G. section waiter See station waiter

sedani Italy Ridged macaroni (NOTE: Literally ‘sticks of celery’.)

sedani corti Short pieces of sedani, the classical pasta for minestrone

sedano Italy Celery

sedano di verona Italy Celeriac sedano rapa Italy Celeriac

Sedgemoor Easter cake England A thin crisp biscuit from the southwest containing currants and flavoured with brandy

sediment Unwanted solid particles which settle out at the bottom of liquids

sedlo olenia, sedlo olenya Russia Saddle of venison marinated 24 hours, barded with bacon and roasted with the marinade at 230°C for 30 minutes, reducing to 180°C until tender. Served with reduced pan juices mixed with cream and horseradish.

Sedum rosea Botanical name Roseroot

Seeanemone Germany Sea anemone

Seebarsch Germany Bass, the fish

see byan Burma The stage in making a curry at which the oil or fat separates. This occurs when most of the water has evaporated and the dish is then considered to be correctly cooked.

seed The structure containing an embryo, stored food and a seed coat derived from the fertilized ovule of a flowering plant or tree from which a new plant will arise if it germinates successfully. Variously known as grains, cereals, pips, nuts, stones, kernels, etc.

Seedattel Germany Sea date

seed cake A type of Madeira cake flavoured with caraway seeds and possibly lemon and/or vanilla

seedless Without seeds

seedy cake England A West Country victoria sponge flavoured with caraway seeds. The cake is made by the creaming method but incorporating the egg yolks in the usual way and folding in the stiffly beaten egg whites. No baking powder is used. Baked at 200°C for 30 to 45 minutes.

Seehecht Germany Hake

Seeigel Germany Sea urchin

Seekarpfen Germany Black bream

seek kabab South Asia Minced meat croquettes shaped with the hand over a steel or iron skewer the thickness of a pencil and grilled over or under a fierce heat. The meat should be free of fat and gristle and may contain aromatics and herbs. It is bound with an egg.

Seekrabben Germany Crabs

seeng South Asia Drumstick vegetable

Seeohr Germany Abalone

Seepolyp Germany Octopus

seer South Asia A unit of weight equal to 4 powas or 20 chattaks, approximately 900 g or 2 lb

Seespinne Germany Spider crab

Seeteufel Germany Monkfish seet gnee China White fungus seethe, to To simmer

see yau China Light soya sauce Seezunge Germany Dover sole

seffa North Africa Sweetened couscous from Morocco flavoured with cinnamon. Sometimes prunes, raisins and almonds are added.

segala Italy Rye, rye bread

segedínsky gulás Czech Republic Selny gulás

seiche France Cuttlefish seigle France Rye seiro Japan Mushi-ki

seiron-nikkei Japan Cinnamon

seitan Wheat gluten obtained by washing the starch out of flour dough. It is marinated in soya sauce with various flavourings and used in vegetarian meals as a protein source and flavouring agent.

seitó (plural seitons) Catalonia See anchovy sekar pala Indonesia Mace

seker geker Turkey Sugar

seki han Japan Boiled rice mixed towards the end of the cooking with cooked adzuki beans and cooked a further 5 minutes, then flavoured with a little sake and soya sauce. The rice is cooked in the liquor from the cooked adzuki beans made up with extra water as required.

sel France Salt

selasih Indonesia A wild basil with a very mild flavour

Selchfleisch Germany Smoked pork

Selchwurst Austria A sausage similar to

Burgenländisch Hauswürstel sel’d Russia Herring

sel de mer France Sea salt selderie Netherlands Celery

self-raising flour A wheat flour which incorporates a chemical raising agent, usually sodium bicarbonate plus an acid salt for reaction and completed liberation of all the available carbon dioxide. 30 g of baking powder per kg of plain flour may be substituted (9 teaspoons per kg or 4 teaspoons per lb).

self rising flour United States Self-raising flour

self-service A type of service of food where the customers go to a counter where food is laid out and usually help themselves to cold items and sometimes to hot items. The food is then taken to a cash receiving point, if to be paid for, where the cost is computed and paid. Cutlery, napkins, seasonings and condiments are usually collected after payment.

selha chawal South Asia Converted rice selino Greece Celery

semi-fino

Selkirk bannock Scotland A yeast-raised sweetened dough enriched with butter and sultanas, baked and glazed to a golden brown (NOTE: From the Scottish border country and traditionally served at Hogmanay. It weighs about 0.5 kg)

sella Italy Saddle (of lamb or veal)

sell-by date Date shown on packaged food to aid stock control, usually for food with a short shelf life. Food may well remain edible after this date but should be consumed quickly or stored appropriately.

selle France Saddle, e.g. of lamb or venison selleri 1. Denmark Celery 2. Sweden Celeriac,

not celery

Sellerie Germany 1. Celeriac, not celery 2. Celery

Selles-sur-Cher France A soft, mild-flavoured goats’ milk cheese from Loire et Cher, whose rind is dusted with powdered charcoal. Protected by appellation d’ origine status. Also called Romorantin

sellou North Africa A dryish sweet made with sugar, butter and ground almonds

selodka Russia Russian salt herrings, made by covering whole herrings, not gutted, with a mixture of coarse salt, coarsely ground pepper and bay leaves for 3 days in a cool larder. They are then removed, the salt brushed off and the fish covered in a marinade made from water boiled with a large amount of chopped garlic and bay leaves mixed with some of the liquor from the herrings and a few tablespoons of the salt. To serve they are rinsed, gutted, deboned and laid on a bed of bay leaves and crushed peppercorns.

selon grandeur France S.G.

selshcaree Trimmed loin of pork cured in spiced brine and lightly smoked. Popular in Northern Europe boiled with sauerkraut.

Selva Spain A soft cows’ milk cheese made in small cylinders (up to 2 kg) with a delicate slightly salty taste which develops after ripening for 3 to 6 weeks

selvaggina Italy Game, venison selvatico Italy Wild, uncultivated sem South Asia Green beans

semangka Indonesia, Malaysia Water melon sembei Japan A small crisp rice cracker sementare Italy Very small eels, elvers semi Italy 1. Seeds 2. Half

semi-cos lettuce A type of lettuce with sweet crunchy leaves shorter than the cos

semi di papavero Italy Poppy seeds semidure Italy Soft-boiled, of eggs semi-fino Italy A grade of rice requiring about

15 minutes cooking time