Mark.—To prepare meat to be dressed in a stew-pan.
Mask.—To cover a dish with a ragoût or something of the sort.
Nourir—is to put in more ham, bacon, butter, &c.
Noix de Veau.—The leg of veal is divided into three distinct fleshy parts, besides the middle bone; the larger part, to which the udder is attached, is called the noix, the flat part under it sous noix, and the side part, contre noix, &c. The petites noix are in the side of the shoulder of veal.
Paillasse.—A grill over hot cinders.
Pain de beurre.—An ounce, or an ounce and a half of butter, made in the shape of a roll.
Panner.—To sprinkle meat or fish which is dressed on the gridiron with crumbs of bread dipped in butter and eggs.
Panures.—Everything that is rolled in, or stewed with bread crumbs.
Parer—is freeing the meat of nerves, skin, and all unnecessary fat.
Paupiettes.—Slices of meat, rather broad, to be rolled up.