The encyclopædia of practical cookery

off the water, put in fresh, add a little salt, and put the pan on again to boil ; when the beans are about three-parts done, take them out and strain them. Take a preserved (confite) leg and wing of a goose, put them in a low iron or enamelled pan or dish, adding 6oz. of the fat of a goose, put the pan on a moderate fire, and fry them ; turn them, and when quite done put in the beans and a small sliced French saveloy. Take one or two large onions, chop them in slices, and put them into a stewpan with some chopped bacon and two cloves, and let them fry ; then dust over a little flour, and add lqt. of broth quite hot. Stir until it boils, and then put in two sprigs of sweet herbs and a chopped tomato, or a little tomato sauce ; boil the sauce quickly to reduce it, and then pour it over the beans. Put all together into an oven, and let the lot simmer until both meat and beans are cooked. Sprinkle over a little breadcrumb and finely-chopped parsley, put the pan at the oven door until the surface is a bright colour and slightly crisped. Leave the Cassolette in the pan or low dish in which it was cooked, and serve. This is a popular dish of Languedoc, in France. Cassolettes of Potato, Rice, and Salmon will be found under these headings. CASTER SUGAR. — See Sugar. CASTLE PUDDINGS. — See Puddings. CATAWBA. — A celebrated wine brewed in the United States. See American Wines. Catawba Syrup. — Mix together 1 pint each of simple syrup and Catawba wine. This is an American favourite, and is greatly in demand for flavouring soda water. CATFISH.— There are two varieties of this fish ; one ( Pimelodus ) (see Fig. 383) frequents rivers and grows to a great size, some specimens having been caught in the Mississippi weighing not far short of 2001b. The sea Catfish ( Galeicthys marinas) is considered by some to be Fig. 384. Sea Catfish. the better suited for the table, and the flesh is declared to be excellent, but rather inclined to be coarse-fibred, oily, and poorly flavoured. It is sometimes called Hog1 fish, and a more hideous-looking creature it would be difficult to conceive. Although the names of the two fish are the same, it is very evident that they are not of the same species. The receipts refer to the river Catfish, the Catfish .—continued. sea Catfish being usually dried and cooked as dried haddock or salmon. Catfish Chowder. — (1) Wash the fish in warm water, put it on in just water enough to cover it, and boil until tender, or until the bones will slip out. Take out the largest bones, chop up the fish, put it in a stewpan with 1 pint of water a large lump of butter, 1 breakfast-cupful of cream, a little pepper and salt, one onion, 1 teaspoonful of mustard, and i teacupful of walnut ketchup, and stew until quite thick. Garnish with sliced lemon, and serve hot.