Words Beginning with the Letter F


Fagot or Faggot

1. Minced liver and other meat strongly seasoned, baked and sold in squares, usually to be heated up again before eating.

2. A bunch of herbs.



Name given to various stuffings. Used as a verb means to stuff.



In one form or another fat is one of the most essential ingredients in cookery, since without it food would be dull, not very nutri­tious and not tasty. For general cookery purposes fat refers to animal fats like lard, mutton or beef fats, while vegetable and other fats are Oil (including such things as groundnut, maize, almond and others that have been treated to remove odour, and olive oil). See also Butter, Margarine, Suet, Cream.



Arrowroot, potato flour or other fine starch.



1. A herb, Foeniculum vulgare, easily grown as a perennial in gardens in England and used in sparse quantities in fish sauces.

2. A white, bulbous annual root grown in the south of France and Italy (Foeniculum dulce) where the climate is sunny enough to mature it. Sliced raw in a salad it has an aniseed flavour, but when cooked as a vegetable the flavour is more delicate. Also called Florence fennel or finocchio.


Fenugreek (Trigonella)

The seeds of this plant are usually among the spices that go to make up a curry powder.



Meat braised or pot-roasted and garnished with root vege­tables like onions, carrots, cel­ery, turnip, cooked with or apart from the meat.



One of the pastas, ribbon­-shaped.


Feuilleton [see Fleuron]



A fruit grown mostly round the Mediterranean, usually imported into England in dried form and soaked prior to cooking. Some English gardens have trees which bear the oval green fig and some fresh figs of the black, round variety are imported late in the year.


Filbert (Corylus maxima)

A large nut whose kernel is used similarly to the hazelnut. Also called a cob and used for dessert.



A slice of choice meat, poultry, or fish without bone. In beef, fillet comes from the undercut of the sirloin. In poultry, it is the small piece of white meat next to the bone (filet mignon) or the breast and wing flesh together. In fish, fillets are the flesh on each side of the backbone. Flat fish like sole, plaice, etc., give four fillets. Round fish like cod, or bigger flat fish like turbot, may be cut into fillets or steaks.



A garnish including truffles and cocks' combs which, as the name suggests, is highly expensive; for meat and poultry.


Fines herbes

A mixture of chopped herbs such as thyme, marjoram, parsley, chervil, for making omelets, or herb butter, or adding to forcemeats; may also be simply chopped parsley.


Finnan haddock [see Haddock]


Flageolet [see Bean]


Flaky pastry [see Pastry]



To pour flaming spirit or fortified wine over food with the dual purpose of improving its flavour and burning the alcohol out of the liquor. The dish is usually meat or game (but may be a sweet) and the food is partly or wholly cooked before flaming.



A shallow pastry case for either sweet or savoury filling, usually baked blind for filling later, but some fillings (plums, apples and other stone fruit, and some savouries) may be placed in the pastry before baking. The pastry is usually shortcrust. Savoury fillings include meats, fish or cheese mixtures.



A mixture of rolled oats and brown sugar bound together with butter and baked in a shallow tin; cut into fingers before it cools.



Puff pastry (or trimmings) rolled out very thin, brushed with beaten egg and cut into small crescent-shaped pieces and baked. Served with fish dishes in which the fish has a rich coating sauce.



A side of bacon. This is half a bacon pig minus the head, hind legs (hams), shoulders and forelegs and after the chine bone has been taken out.



1. A dish served with spinach, in leaf or purée form, either as a garnish or accompaniment.

2. An old-fashioned term for a shallow fruit pie with a highly ornamented flaky or puff pastry covering.

3. A chocolate-coated, very thin biscuit containing dried fruit and nuts; the chocolate has a characteristic wavy, combed line.



Flat fish common in the shallow, sandy shores round Britain; looks like plaice but has a light brown top and a creamy-white underside. Good, sweet flesh if eaten soon after being caught, but is bony.



Cereal grain which has been milled to a powder. Wheat is the most commonly used in ordinary bread and for cooking purposes, the bran, or outer husk, being removed in the milling. Rye is also milled for a number of purposes. It is possible to buy many different types of flour ranging from finest white to wholemeal, which still retains some of the bran, an important roughage material; mills grinding by stone rather than the modern steel rollers can offer a range of flours which include a pro­portion of bran.


Fluid ounce [see Measures]



A Welsh dish in which sugar, cream and sherry are added to an oatmeal jelly.


Foie gras

The livers of force-fed geese, which may attain a size of 3 or 4 Ib weight. Périgueux, Stras­bourg and Toulouse are re­nowned for their foie gras, which are used mainly for terrines and pâtés.


Foil [see Aluminium Foil]