Cooking Dictionary Results

H

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 make 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.