vinaigrette and mashed anchovies
savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type
making fertile as by applying fertilizer or manure
the act of applying a bandage
a cloth covering for a wound or sore
processes in the conversion of rough hides into leather
a mixture of seasoned ingredients used to stuff meats and vegetables
small herring-like plankton-eating fishes often canned whole or as paste; abundant in tropical waters worldwide
tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces
