sell them." - The New Food Lover's Companion, Sharon Tyler Herbst. The best way to cook it is to parboil it, (after scraping off the outside then cut in slices, dip it into a beaten egg, and fine bread crumbs, and fry it in lard. They ought to be good pickles in eight weeks. On Rice Rice risum, which I think was called oriza in the ancient spelling, is of warm and dry force, and for this reason it is very nourishing, especially if it has been seasoned with ground almonds, milk, and sugar, as will be described later. Watercress is usually eaten raw as a salad vegetable.
In the New World blueberries grew from North Carolina to Nova Scotia. The press workers want them to be in the loft as long as possible, to soften, which makes their work easier. 427-428) The plant is said to have been introduced into England in the 14th century by a pilgrim who hid a corm in his hollow staff. Flavorings are added just before bottling." -"The Vinegar That Wants to Be Decanted By Florence Fabricant, The New York Times, November 22, 1989, Section C; Page 3, Column 1; Living Desk 1875 "Vinegar, Wine, French Method of Making. London." -display ad, Times of India, August 31, 1910 (p. Plain parsley (leaves are deeply cut but not curled though not so pretty, has a strong, rich flavor.
Culinarily the word timbale means a preparation of an kind cooked or served in a pie crust. Pomegranates "The pomegranate an ancient tree native to the Middle East (probably Iran). Sweet ingredients are characteristic of American pork cookery." - Oxford Companion to Food, Alan Davidson Oxford University Press:Oxford 1999 (p. 218-9) "Northern Italians fancy themselves as having a monopoly on the consumption of rice, but in fact rice first entered Europe as a foodstuff via Arab-occupied Spain and Sicily.