Sautez—is to mix or unite all the parts of a ragoût, by shaking it about.
Singez.—To dust flour from the dredging-box, which is afterwards to be moistened in order to be dressed.
Tamis (Tammy).—An instrument to strain broth and sauces.
Tendrons (veal)—are found near the extremity of the ribs.
Tourner.—To stir a sauce; also to pare and cut roots, vegetables, &c., neatly.
Tourte.—A puff-paste pie.
Vanner.—To work a sauce well up with a spoon, by lifting it up and letting it fall.
CHAPTER I.
ANCIENT AND MEDIÆVAL COOKERY COMPARED WITH THE COOKERY OF THE LAST HALF CENTURY.
