Strong beef consommé made with lean and brisket of beef, a marrow bone cooked in water, regularly skimmed and to which the necks, pinions and gizzards of fowls, carrots, turnips, white of leeks and celery hearts are added. The whole is cooked very slowly to maintain the clarity of the broth. The marrow bone is usually served separately with toast, sometimes with grated cheese. The resulting consommé is sometimes used as the base for other consommés, with a range of different garnishes.

Strong beef consommé made with lean and brisket of beef, a marrow bone cooked in water, regularly skimmed and to which the necks, pinions and gizzards of fowls, carrots, turnips, white of leeks and celery hearts, rice and julienne of potatoes are added. The whole is cooked very slowly to maintain the clarity of the broth. The marrow bone is usually served separately with toast, sometimes with grated cheese. The resulting consommé is sometimes used as the base for other consommés, with a range of different garnishes.

Tomcod. A small version of a cod, close to a codling in appearance but with a rounder tail, this fish is found from Labrador to West Virginia along the American Atlantic coast. They are good either fried, poached or baked.

Einkorn. Einkorn is thought to have originated in the upper area of the fertile crescent between the Tigris and the Euphrates. Einkorn, emmer and spelt are often referred to as "the covered wheats", since the kernels do not thresh free of the glumes or the lemma and palea when harvested. It was one of the first cereals cultivated for food.

Einkorn. Einkorn is thought to have originated in the upper area of the fertile crescent between the Tigris and the Euphrates. Einkorn, emmer and spelt are often referred to as "the covered wheats", since the kernels do not thresh free of the glumes or the lemma and palea when harvested. It was one of the first cereals cultivated for food.

Dogfish, also known as the rough hound (US: small cat). Slightly better eating than the nurse-hound.

Cocktail sausage