Imperial Metric

Liquid Measures

Avoirdupois Metric

Weights

METRIC CONVERSIONS

Supplement VI.

 

Exercise I. Are you fond of spicy food? Do you use these garden herbs while cooking or serving? What garden herbs do you frequently use?

Basil Ideal with tomato, garlic and Italian wine dishes. Use on sauces and soups.
Bay Use sparingly in almost all savoury dishes.
Chervil A garnish for grilled fish. Also excellent with cheese, omelettes and salads.
Chives Use to flavour salads, soups, vegetables, poultry, meat and fish.
Fennel Excellent in fish sauces and salad dressings.
Marjoram Add to stuffings, meat, game and poultry. Sprinkle on vegetable.
Mint Add to peas and new potatoes. Serve with roast lamb.
Parsley A favourite herb with fish, meat and vegetable dishes. Rich in vitamins!
Rosemary Use fresh with steak or veal chops, add to soups, marinades and sauces.
Sage A favourite herb in stuffings for duck, goose, pork and chicken.
Tarragon Use to flavour wine vinegar, salad dressings and fish sauce.
Thyme A popular seasoning for most stews, soups, sauces and casseroles.

 

 

 

Exercise II. Read the text. What other examples national food can you provide?

 

National Food

The English language has a number of ‘national’ expressions. Many of them are to do with food. A Scotch egg, for example, is a hard-boiled egg in sausage meat, eaten cold or hot. Scotch broth is a thick soup with meat and barley. Irish stew is made from meat, onions and potatoes. Welsh rarebit pronounced ‘rabbit’ is melted cheese on hot toast. A Spanish omelette is an omelette containing tomatoes, onions and potatoes. Russian salad is a salad of cold, cooked vegetables made with Russian dressing which has a sharp taste. Russian tea is tea with lemon instead of milk.

Exercise III. Read the recipe. Describe the way to cook any national dish. To avoid difficulties while converting, use the table of Metric Conversions given below.

 

Scotch Broth

1 neck of mutton 1 large cup diced turnip

3 oz. dried peas 1 onion

3 oz. pearl barley 1 leek

2 qt. water ј white cabbage, shredded

salt and pepper 1 large cup grated carrot

1 large cup diced carrot 1 tbsp. chopped parsley

 

 

Soak peas overnight. Wash meat, put into a stockpot with water, peas, barley, salt and pepper. Bring to the boil and skim. Add the diced carrot, turnip, chopped onion and leek, and simmer for 3 hours. Add shredded cabbage and grated carrot, and simmer for another half an hour. Before serving, add parsley.

Serves 6-8

 

1 oz. just under 30 grams

4 oz. ( ј lb.) app. 115 grams

8 oz. ( Ѕ lb.) app. 230 grams

1 lb. 454 grams

 

1 tablespoon (liquid only) 20 millilitres

1 fl. oz. app. 30 millilitres

1 gill ( ј pt.) app. 145 millilitres

Ѕ pt. app. 285 millilitres

1 pt. app. 570 millilitres

1 qt. app. 1.140 litres