Scorpion cocktail |
| A cocktail conatining light rum, brandy, orange juice, lemon juice and syrup, served over ice. |
Scorzonera |
| Scotch barley |
Schnitzel |
| Wiener Schnitzel (from the German Wiener Schnitzel, meaning veal fillet Viennese style) is one of the most famous traditional Austrian dishes. Originating in Northern Italy (as cotoletta alla milanese), the recipe possibly found its way to Vienna in the 15th or 16th century. According to another theory, it was introduced by Field Marshal Radetzky in 1857. The name Wiener schnitzel was coined in 1900.
The schnitzel is prepared from a thinly-sliced piece of veal round, which is further tenderized by pounding with steak hammer, then successively dipped into wheat flour, eggs and breadcrumbs before being fried in clarified butter or lard. Sometimes the breadcrumbs are seasoned with freshly ground black pepper. |
Schmierwurst |
| A German sausage made of pork, pepper and coriander. It has a soft smearable texture and is cured and smoked. Schmierwurst is generally bright red in color. It is also known as Mettwurst sausage. |
Scone |
 | A scone is a bread thicker than a bannock. It is made of wheat, barley or oatmeal, usually with baking powder as leavening agent. The pronunciation in the United Kingdom is open to debate. Some sections of the population pronounce it as sk'on (to rhyme with gone), and the rest pronounce it sk'own (to rhyme with cone). The former pronunciation is more popular in Scotland.
The scone closely resembles an American biscuit — itself not to be confused with the Commonwealth biscuit, which equates to what Americans call a cookie. American biscuits tend to be savoury while scones tend to be sweet, though there are exceptions for both. The scone is still doughier than the American biscuit, and frequently includes raisins, currants, cheese or dates. Scones made in America may feature other fruit such as cranberries, blueberries, or nuts, and are very popular espresso bar fare. Also popular in America are chocolate chip scones.
In Scotland and Ulster savoury varieties of scone include soda scones, also known as soda farls, and potato scones, which resemble small, thin savoury pancakes made with potato flour. Potato scones are most commonly served fried in the local equivalent of the full English breakfast.
The scone is a basic component of the cream tea.
The griddle scone is a variety of the scone. In some countries one may also encounter savoury varieties of scone which may contain or be topped with combinations of cheese, onion, bacon etc.
In the Scots language, a griddle is referred to as a girdle. Therefore griddle scones are known as girdle scones. This should not be confused with the girdle as a piece of ladies' underwear. |
Scampi |
| Scampi is the plural of scampo, the Italian name for the Norway lobster Nephrops norvegicus, also known by the names Dublin Bay Prawn and Langoustine. The fleshy tail of the Norway lobster is good eating, closer in both taste and texture to lobster and crayfish than prawn or shrimp. In the United Kingdom, the term scampi is used to describe a dish of shelled tail meat, coated in breadcrumbs or batter, deep fried and served with chips. In the Southern Hemisphere, other species of lobster are used instead, such as the New Zealand lobster. |
Homard |
| French for lobster. |
Hollandaise sauce |
 | Hollandaise sauce is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent, usually seasoned with salt and a little black pepper or cayenne pepper. It is a French sauce, named because it was believed to have been, or to have mimicked, a Dutch sauce. Hollandaise sauce is well known as a key ingredient in eggs Benedict. |
Horehound |
| Horehound (Marrubium vulgare, Lamiaceae) is a greyish-leaved herb, somewhat resembling mint in appearance; traditionally used in the manufacture of cough remedies. This species is also called white horehound as opposed to the black horehound, or Marrubium nigrum. The term horehound has been presumed by some to derive from the Egyptian god Horus. The genus Marrubium may be from the Hebrew marrob or bitter juice. |
Lecithin |
| Lecithin is usually used as synonym for phosphatidylcholine, a phospholipid which is the major component of a phosphatide fraction which may be isolated from either egg yolk or soy beans from which it is mechanically or chemically extracted using hexane. It is commercially available in high purity as a food supplement and for medical uses. |
|
