White wine is not much in demand in Chili, although
the quality when produced is admittedly superior to the
red; but the working-classes are much addicted to a
species of lightly-fermented wine called Chacoli, which
is either white or red. Mosto is a purely native wine,
and finds a ready sale along the coast.
CHILLIES. — See Capsicums.
CHINA CHILO .—See Mutton.
CHINE.— The origin of this word is due in a measure
to the French echine, signifying the spine or that part
of the bony back of an animal that contains the spinal
marrow. In trimming ribs, or a loin, it is usual to chop
off what butchers call the chine-bone ; but as they are
also in the practice of weighing the meat before removing
this chine, it is only just that the bone should be delivered
with the meat, as a contribution to the stockpot.
CHINESE TEAS. — See Tea.
CHINESE WINES.— A variety of alcoholic liquors
are manufactured in China, which may either be classified
as wines or beers; they are made from rice, millet, wheat,
beans, and kwe-kwa flowers, and of these the rice-wines
are by far the more important. These may be either light
or dark-cploured, according to kind and quality. See
Rice.
CHINGARA, A LA— This is a corruption of the
word Zingara, signifying gipsy.
Chingara Cutlets. — Flatten the cutlets and trim them neatly,
put them into a stewpan with a lump of butter and some
pieces of ham, season, and fry them. Cut some slices of
tongue, a l’ecarlate, the same size as the cutlets, and glaze
them. When ready, arrange the cutlets on a hot dish, with a
piece of the glazed tongue on each, pour over them some
brown gravy made with the glaze from the cutlets, and
serve.
CHINGTJIRITO. —A common Mexican beverage,
upon which the natives are easily intoxicated, very much
to their bodily hurt. It has been affirmed that no alcoholic
drink in the world is so injurious.
CHIPOLATA.— This term is derived from a species
of onion known in this country as Chibbal, and in
France as Ciboule, a sort of chives, and applied to a very
delicious ragout. In the Italian language the ci is
sounded as chee, hence the transition from Cipolla, as
Chipolla to Chipolata is easy. A favourite Italian dish
Chipolata — continued.
is Perdreaux a la Chipolata, a kind of highly- seasoned
game sausage, which is used for dressing other dishes of
game; but the fact that some cooks have introduced
chestnuts into the Chipolata stuffing for turkeys has
caused some confusion in the signification of the term.
CHITTACKS.— The name given to certain American
cakes, or biscuits, at one time held in high favour.
CHITTERLINGS. — Correctly speaking, these are
the small intestines of any animal, those of the pig
being used chiefly as skins for small sausages. In
this way the term has come to be applied to some
sausages, but it is not often used amongst high-class
cooks.
Page 318
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
White wine is not much in demand in Chili, although the quality when produced is admittedly superior to the red; but the working-classes are much addicted to a species of lightly-fermented wine called Chacoli, which is either white or red. Mosto is a purely native wine, and finds a ready sale along the coast.
CHILLIES. — See Capsicums.
CHINA CHILLI .—See Mutton.
CHINE.— The origin of this word is due in a measure to the French echine, signifying the spine or that part of the bony back of an animal that contains the spinal marrow. In trimming ribs, or a loin, it is usual to chop off what butchers call the chine-bone ; but as they are also in the practice of weighing the meat before removing this chine, it is only just that the bone should be delivered with the meat, as a contribution to the stockpot.
CHINESE TEAS. — See Tea.
CHINESE WINES.— A variety of alcoholic liquors are manufactured in China, which may either be classified as wines or beers; they are made from rice, millet, wheat, beans, and kwe-kwa flowers, and of these the rice-wines are by far the more important. These may be either light or dark-coloured, according to kind and quality. See Rice.
CHINGARA, A LA— This is a corruption of the word Zingara, signifying gipsy.
Chingara Cutlets. — Flatten the cutlets and trim them neatly, put them into a stewpan with a lump of butter and some pieces of ham, season, and fry them. Cut some slices of tongue, a l’ecarlate, the same size as the cutlets, and glaze them. When ready, arrange the cutlets on a hot dish, with a piece of the glazed tongue on each, pour over them some brown gravy made with the glaze from the cutlets, and serve.
CHINGTJIRITO. —A common Mexican beverage, upon which the natives are easily intoxicated, very much to their bodily hurt. It has been affirmed that no alcoholic drink in the world is so injurious.
CHIPOLATA.— This term is derived from a species of onion known in this country as Chibbal, and in France as Ciboule, a sort of chives, and applied to a very delicious ragout. In the Italian language the ci is sounded as chee, hence the transition from Cipolla, as Chipolla to Chipolata is easy. A favourite Italian dish
Chipolata — continued.
is Perdreaux a la Chipolata, a kind of highly- seasoned game sausage, which is used for dressing other dishes of game; but the fact that some cooks have introduced chestnuts into the Chipolata stuffing for turkeys has caused some confusion in the signification of the term.
CHITTACKS.— The name given to certain American cakes, or biscuits, at one time held in high favour.
CHITTERLINGS. — Correctly speaking, these are the small intestines of any animal, those of the pig being used chiefly as skins for small sausages. In this way the term has come to be applied to some sausages, but it is not often used amongst high-class cooks.