Stewed Cardoons. — (1) Trim off the outer leaves of four
Cardoons, string the white part, and cut them up into pieces
about 2in. long ; put these into a bowl of water, wash them
well, drain them, put them into a saucepan with a small
bunch of sweet herbs, sprinkle over a little ground mace,
salt, and pepper, pour over 1 wineglassful of white wine and
2 breakfast-cupfuls of veal gravy, cover over the saucepan,
and cook gently until the Cardoons are done and tender.
Add a thickening of butter rolled in flour, boil until the
liquor is thick, remove the bunch of herbs, and add the
juice of half a lemon. Turn the whole out on to a dish,
and serve.
(2) Use the white part only of the Cardoons ; scrape and
wash them, and cut into pieces about the length of the
little finger. Put them into a saucepan of boiling water with a
lump of salt, and boil until the slimy skin can be easily rubbed
off. Put the Cardoons in cold water, rub them well with a
towel, and when all the slime is removed drain them ; cover
the bottom of a stewpan with a thin layer of fat bacon, put in
the Cardoons, and cover them with more bacon, a few slices of
onions, a small bunch of thyme, parsley, and a bay-leaf tied
together, the juice of half a lemon, one or two cloves, and salt
and pepper to taste✪ Stewed Cardoons. Cover the whole with water, and boil the
Cardo ons — continued.
Cardoons until tender. When cooked, drain them, rfiturn them
to the saucepan with the bacon, pour in 1 teacupful of broth
and tj teacupful of Spanish sauce, place it over the fire, and
boil gently until the sauce is reduced to the required thickness.
Mix a small quantity of melted ox-marrow with the Cardoons,
turn them with the sauce into a hot dish, and serve.
CARLOWITZ. — An Austrian red wine.
CARLSBAD WATER. — See Aerated Water.
CARMELITE SOUP — See Soups.
CARMINE ( Fr . Carmin). — A beautiful red pigment
composed chiefly of the dried cochineal insect mixed
with alum and a little red oxide of tin, this latter being
omitted when the Carmine is prepared for culinary use.
The term is derived from Kermes, the Arabian for
cochineal. Its use is recorded from as early as the 17th
century, chiefly as a paint or rouge for ladies’ faces.
The best Carmine is sold in cakes, which are prepared
from the cochineal as follows :
One pound of the dried cochineal insect is coarsely bruised,
and then macerated for a few minutes in 3galls. of pure water.
To this is added loz. of cream of tartar, and heated gently.
Then, whilst hot, loz. of powdered sulphate of alum is dissolved
in it, and the boiling continued for a little time longer. As this
crimson liquor cools, the Carmine settles to the bottom, and
for the purpose of expediting the process it is customary to
pour the hot solution into shallow dishes. Other processes
are sometimes used ; but for the cook’s purpose, none is better
than that just described. The best black cochineal should be
used.
Carmine Colouring. — Soak a 2oz. cake of Carmine in a little
water to soften it, and then break it up in a glass mortar, and
dilute it with 2qts. of hot syrup at 28deg. When this is cold,
dissolve 2 teaspoonfuls of powdered sal ammoniac in it, and put
it into bottles for future use. The above is very cheap and
good, and is specially recommended.
CARNABYN.— The name given to a very nutritious
wine made from malt and meat. Its properties are said
to be stimulating and tonic.
Page 146 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Stewed Cardoons. — (1) Trim off the outer leaves of four Cardoons, string the white part, and cut them up into pieces about 2in. long ; put these into a bowl of water, wash them well, drain them, put them into a saucepan with a small bunch of sweet herbs, sprinkle over a little ground mace, salt, and pepper, pour over 1 wineglassful of white wine and 2 breakfast-cupfuls of veal gravy, cover over the saucepan, and cook gently until the Cardoons are done and tender. Add a thickening of butter rolled in flour, boil until the liquor is thick, remove the bunch of herbs, and add the juice of half a lemon. Turn the whole out on to a dish, and serve.
(2) Use the white part only of the Cardoons ; scrape and wash them, and cut into pieces about the length of the little finger. Put them into a saucepan of boiling water with a lump of salt, and boil until the slimy skin can be easily rubbed off. Put the Cardoons in cold water, rub them well with a towel, and when all the slime is removed drain them ; cover the bottom of a stewpan with a thin layer of fat bacon, put in the Cardoons, and cover them with more bacon, a few slices of onions, a small bunch of thyme, parsley, and a bay-leaf tied together, the juice of half a lemon, one or two cloves, and salt and pepper to taste. Cover the whole with water, and boil the
Cardo ons — continued.
Cardoons until tender. When cooked, drain them, return them to the saucepan with the bacon, pour in 1 teacupful of broth and tj teacupful of Spanish sauce, place it over the fire, and boil gently until the sauce is reduced to the required thickness. Mix a small quantity of melted ox-marrow with the Cardoons, turn them with the sauce into a hot dish, and serve.
CARLOWITZ. — An Austrian red wine.
CARLSBAD WATER. — See Aerated Water.
CARMELITE SOUP — See Soups.
CARMINE ( Fr . Carmin). — A beautiful red pigment composed chiefly of the dried cochineal insect mixed with alum and a little red oxide of tin, this latter being omitted when the Carmine is prepared for culinary use. The term is derived from Kermes, the Arabian for cochineal. Its use is recorded from as early as the 17th century, chiefly as a paint or rouge for ladies’ faces. The best Carmine is sold in cakes, which are prepared from the cochineal as follows :
One pound of the dried cochineal insect is coarsely bruised, and then macerated for a few minutes in 3galls. of pure water. To this is added loz. of cream of tartar, and heated gently. Then, whilst hot, loz. of powdered sulphate of alum is dissolved in it, and the boiling continued for a little time longer. As this crimson liquor cools, the Carmine settles to the bottom, and for the purpose of expediting the process it is customary to pour the hot solution into shallow dishes. Other processes are sometimes used ; but for the cook’s purpose, none is better than that just described. The best black cochineal should be used.
Carmine Colouring. — Soak a 2oz. cake of Carmine in a little water to soften it, and then break it up in a glass mortar, and dilute it with 2qts. of hot syrup at 28deg. When this is cold, dissolve 2 teaspoonfuls of powdered sal ammoniac in it, and put it into bottles for future use. The above is very cheap and good, and is specially recommended.
CARNABYN.— The name given to a very nutritious wine made from malt and meat. Its properties are said to be stimulating and tonic.
Records on this page
Stewed CardoonsCardoons