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To withdraw bones from the flesh of, as in cookery. "To bone a turkey." Soyer.

there; -- so called from the number of new plants found on its shore at its discovery by Cook in 1770.

red kettle or pan. A braising kettle has a deep cover which holds coals; consequently the cooking is done from above, as well as below. Mrs. Henderson.

To cover with bread crumbs, preparatory to cooking; as, breaded cutlets.

To boil or seethe; to cook. [Obs.]

To cook by direct exposure to heat over a fire, esp. upon a gridiron over coals.

One who broils, or cooks by broiling.

A house on deck, where the cooking is done; -- commonly called the galley.

A large pear, shaped like a flattened top, used chiefly for cooking. Johnson.

(Cookery) A slice or piece of bread fried in butter or oil, on which anchovies, mushrooms, etc., are served.

rum Carui). The seeds have an aromatic smell, and a warm, pungent taste. They are used in cookery and confectionery, and also in medicine as a carminative.

A large herbaceos plant (Cynara Cardunculus) related to the artichoke; -- used in cookery and as a sald.

of rubbing, or wearing by friction; making by rubbing. Chafing dish, a dish or vessel for cooking on the table, or for keeping food warm, either by coals, by a lamp, or by hot water; a portable grate for coals. -- Chafing gear (Naut.), any material used to protect sails, rigging, or the like, at points where they are…

nd baked. Charlotte Russe (, or Charlotte à la russe Etym: [F., lit., Russian charlotte] (Cookery), a dish composed of custard or whipped cream, inclosed in sponge cake.

The head cook of large establishment, as a club, a family, etc.

Its nutritious seed, used in cookery, and especially, when roasted (parched pulse), as food for travelers in the Eastern deserts.

A piece of the backbone of an animal, with the adjoining parts, cut for cooking.

f an animal, from between the neck and the collar bone, with the adjoining parts, cut for cooking; as, a chuck steak; a chuck roast. [Colloq.]

s plant (Allium fistulosum), sometimes called Welsh onion. Its fistular leaves areused in cookery.

The time at which cooks first crow; the early morning.