Cookery
61crown roast — Cookery. a cut of meat, esp. lamb, veal, or pork, that is made by tying two rib roasts together in a circle. Also called crown. [1905 10] * * * …
62onion rings — Cookery. rings of sliced onion, dipped in batter and deep fried. [1950 55] * * * …
63over easy — Cookery. (of fried eggs) turned over when nearly done and fried briefly on the reverse side so that the yolk remains somewhat liquid but hard on top. Cf. sunny side up. * * * …
64oysters Rockefeller — Cookery. oysters spread with a mixture of spinach, butter, seasonings, and bread crumbs and baked on the half shell. [of unclear orig.; the dish appar. has no direct connection with John D. ROCKEFELLER or his heirs] * * * …
65pallet knife — Cookery. a small, flat utensil for picking up and handling pastry paste. * * * …
66pigs' feet — Cookery. the feet of swine cooked and marinated in brine, sugar, spices, etc. Also called pickled pigs feet. * * * …
67shell steak — Cookery. a porterhouse steak with the fillet removed. Also called New York cut, New York steak. [1970 75] * * * …
68white stock — Cookery. a stock of veal bones, vegetables, herbs, and seasonings: used as the basis for sauces and soups. * * * …
69onion rings — Cookery. rings of sliced onion, dipped in batter and deep fried. [1950 55] …
70over easy — Cookery. (of fried eggs) turned over when nearly done and fried briefly on the reverse side so that the yolk remains somewhat liquid but hard on top. Cf. sunny side up. * * * over easy see ↑over, 3 • • • Main Entry: ↑easy over easy not used… …
