Chapter 18

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Across
  1. 2. Peas.
  2. 3. Braised Bread.
  3. 6. An appetizer served on a small piece of bread or toast.
  4. 8. Spinach.
  5. 9. Food that is coated in salt, sweeteners, and flavorings, and then wrapped in paper or cheesecloth.
  6. 11. Bouquet of vegetables.
  7. 12. Tomatoes, garlic, parsley, and mushrooms or olives.
  8. 14. Carrots.
  9. 15. Potatoes.
  10. 17. Tomatoes cooked with garlic and black olives.
  11. 18. Onions.
  12. 19. Asparagus.
Down
  1. 1. Carrots, Turnips, onions, and celery.
  2. 4. Cauliflower.
  3. 5. Garden vegeta
  4. 7. A brine.
  5. 8. A mixture of ground, raw meat, or seafood that is emulsified with fat.
  6. 10. Carrots cooked and glazed.
  7. 13. A guild that prepared and sold cooked items made from pigs during the medieval times.
  8. 15. Spring vegetables.
  9. 16. Cucumbers cooked in butter.