Words Beginning with the Letter N


Nasturtium (Tropaeolum)

The seeds of the common or garden nasturtium plant are hot and peppery, the leaves and flowers taste like watercress; all can be used in salads. When pickled the seeds can be used instead of capers.



The name given to a brown stew made of mutton or lamb, with root vegetables, by the French Chef Carême in 1830. See also Haricot.


Neapolitan ice

Ice cream or fruit ice, usually of several different coloured layers, set in a plain, brick-shaped mould.



A variety of peach but smaller and with a smooth skin, almost like that of a plum, instead of the plush skin of the ordinary peach. Grown under glass for later summer in Britain and has a deliciously fragrant and melting flesh.



In advanced cookery, steel needles ranging from 5 to 8 inches long are used for trussing and larding. The former have a large eye to carry the string used for trussing or sewing up birds or joints after stuffing. The latter taper in thickness with a special end to hold the lardons which have to be threaded through the meat.


Nesselrode pudding

A cold sweet based on ice cream, with maraschino flavouring, dried fruits and chestnut purée frozen in a plain, tall mould and served with a decoration of marrons glacés. Not very fashionable now; said to have been named after a famous Russian, Count Nesselrode.



This common weed makes a pleasant vegetable if picked in March or early April while its shoots are young and tender, and cooked like spinach. It is also used in brewing a homemade 'beer'.



Dishes made up with vegetables, fish, etc., common to the district round Nice, in the South of France. Garlic, tomatoes, olive oil, black olives and anchovies are usually found in food cooked à la niçoise.



Containing hazelnuts or their flavour. Also denotes a certain cut of meat, for instance noisettes of lamb, or 'nuts' of the meat rolled and cut without the bone. See Beurre Noisette.



Nowadays more often called 'hundreds and thousands', these tiny multi-coloured sweets are used mainly for decoration.

Also a high grade of capers.



A pasta, long and ribbonshaped, made from the same sort of flour and water mixture, possibly with eggs, as ravioli. Cooked like spaghetti.


Normandy pippin

A delicacy of bygone days: the whole apple is cored, peeled and dried, then soaked and gently stewed in a lemon flavoured syrup.



A well-known confectionery of which there are two main types:

White nougat is made with white of egg and boiled sugar mixed with dried cherries and nuts, allowed to set in shallow tins before being cut into squares. The town of Montélimar, in France, has given its name to a type of this nougat.

Almond nougat (or Caramel) is made by stirring browned and chopped almonds into caster sugar that has been melted to a caramel, then turning it out on to oiled marble to mould it into decorative shapes.



A brandy-based liqueur flavoured with fruit kernels.



The name given to tree fruits consisting of a hard shell containing a kernel, such as almond, chestnut, coconut, filbert, hazelnut, walnut and others.



After the mace or covering, has been removed from the fruit of the nutmeg tree, the fruit remaining inside is called a nutmeg. Used finely grated and sparingly because it is pungent. Good in sauces and sweets.