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Cooking Dictionary
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Haddock - of the cod family, this fish is white-fleshed
and is good to use in any recipe calling for cod. Smoked, it
is known as Finnan Haddid. Poached, and served with drawn butter,
it has a faint hint of the flavor of lobster.
Haggamuggie / Haggis - the minced innards of an animal cooked
with oatmeal and suet. Traditionally, a meat pudding or sausage
was made then boiled in the cleaned stomach bag of the sheep.
Hake - of the cod family, this fish is easy to fillet
and has soft white flesh.
Half-and-Half; Half &
Half - is a mixture of
equal parts milk and cream, and is 10 to 12 percent milk fat.
It cannot be whipped.
Halva - a sweet dish or candy made from ground sesame
seeds, fruit or vegetables. Near Eastern in origin.
Hang - to tenderize game or meat by hanging in a cool,
dry, well-ventilated place.
Hard Sauce - a sweet liquor-flavored sauce traditionally
served on hot puddings and cold cake. Often offered at Christmas
with plum pudding.
Hardtack - a sailors name for sea biscuits.
Hare - a wild rabbit with a strong gamey flavor. This
is not a wild version of the rabbits raised domestically for
food in Europe and some parts of the United States, but another
type. It may not be used in place of rabbit in a recipe.
Hash - a recipe using leftovers, this dish is made
by dicing pre-cooked meats and/or vegetables, and cooking with
seasonings, minced onions, herbs, or sauce in a frying pan until
crisp.
Haslet - country dish of pork sweetbreads, heart and
liver. It is cooked in a casserole, fried, stewed or ground with
onions and prepared as a sausage.
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