Note 325-† — MADE DISHES, &C.

Meat dressed by the heat of boiling water, without being immediately exposed to it, is a mode of cookery that deserves to be more generally employed: it becomes delicately tender, without being over-done, and the whole of the nourishment and gravy is preserved. This, in chemical technicals, is called balneum maris, a water-bath; in culinary, bain-marie; which A. Chapelle, in his “Modern Cook,” 8vo. page 25, London, 1744, translates “Mary’s bath.” See note to No. 485.