FoodReference.com Culinary Crossword 2003-206 by James T. Ehler
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    Across

    4 Gazelle, eland, kudu, gemsbok.
    6 A person or machine that works dough to produce an elastic mass.
    9 A utensil for cooking several solid ingredients in a liquid.
    10 Dry, white version of a fortified wine flavored with herbs.
    14 A British meat pie.
    16 Most highly proteinaceous vegetable crop known.
    17 Found in improperly handled, undercooked beef, especially ground beef and unpasteurized milk.
    18 Used for stir-frying.
    20 Cooked for a short time.
    21 Goes with tail.
    22 Rounded clay oven used in India.
    23 A bowl-shaped vessel for holding liquids.

    Down

    1 Steak au poivre.
    2 A highly seasoned German beef & pork sausage named for its city of origin.
    3 A ballplayer or a semi liquid mixture.
    5 Herb of grace.
    7 A piece of dishware normally used for holding or serving food.
    8 Beverage obtained from branches of an evergreen boiled with molasses and thenfermentedd.
    11 Another species of Salvia, besides Sage, whose leaves are used for flavoring.
    12 A spiced aromatic wine supposedly invented by an ancient Greek physician.
    13 Involved in outbreaks of St. Anthony's Fire.
    14 A strong, bitter dark beer formerly popular.
    15 Cocktail made of fruit syrup (usually raspberry), lemon juice, seltzer and liquor served in highball glass over cracked ice
    16 Adult female swine.
    19 Young goat.

SOLUTION
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