When the leaves are gathered for use, if they are cut
close, others will shoot up in succession, and in this
manner a bed lasts three or four years, after which
period it must be renewed. When fresh cut, these
leaves are by some persons considered as an improve-
ment to salads and seasonings. Their flavour suffers
greatly if they are kept after gathering, even for* a very
short time, and their produce is but small in proportion to
the labour of gathering. On these accounts they are not
much cultivated in places where vegetables are suqiplied
to the markets; and they seldom find a place in the
garden of the English peasant, who, partly from ignorance
and partly from prejudice, does not live much upon those
soups and savoury dishes which, while they are more
wholesome and nourishing than the food which he usually
consumes, are also considerably cheaper.
The dishes called Civets, as of hare, rabbit, roebuck, &c.,
are derived from the French Civettes, or Chives.
Chives Sauce. — !(1) Put 1 teacupful of breadcrumbs into a
saucepan with 2oz. of butter, and stir over the fire until of
a pale golden colour ; then pour in £ pint of broth with 2
table-spoonfuls of finely-minced Chives, and season to taste
with salt. Stir the sauce over the fire till boiling, keeping
it very smooth. It is then ready for serving.
(2) Put 1 teacupful of breadcrumbs in a sufficient quantity
of broth, and boil them until thick and smooth ; then mix in
3 table-spoonfuls, or more, of finely-minced Chives and a lump
of butter. Season the sauce with salt, and boil it gently for
five or ten minutes previous to serving.
(3) Put the yolks of four hard-boiled eggs in a mortar with
1 teaspoonful of dry mustard and 1 teaspoonful of sugar, and
pound them until quite smooth. Finely chop a handful of
fresh green Chives, and mix them with the pounded eggs ;
then stir the mixture to a smooth, creamy sauce with 1 tea-
cupful of vinegar and 1 table-spoonful of salad-oil✪ Chives Sauce, and it is
ready for serving.
CHLORIDE OP SODIUM. — The chemical term
for common table- or kitchen salt.
CHOCA. — This beverage is better known in America
than in England ; it is made by mixing in equal quan-
tities freshly-made coffee and freshly-made chocolate;
then one-third of boiling milk is poured in and the drink
sweetened with sugar, and served very hot.
CHOCOLATE (Fr. Chocolat ; Ger. Tchocolate; Sp.
Chocolate ; Ital. Cioccola). — This word appears to have
had a peculiar derivation, which has not stood in the
way of its adoption all over the civilised world. It takes
its name direct from the Aztec words schoco, meaning
“ noisy,” which we have corrupted into Cocoa, and latte,
“ water,” thus giving one the idea that the Aztecs were
familiar with its use as a beverage, and that the liquid
was prepared by boiling the cocoa-bean in water ; and
this, according to reliable chroniclers, appears to have
been the case.
“ This is, without an exception,” writes an authority,
Chocolate — continued.
“ of all domestic drinks, the most alimentary ” ; and there
is no reason to doubt it, for by analysis it shows a high
rate of nitrogenous, or flesh-forming, material. The
Spaniards are reported to be the greatest consumers of
cocoa or Chocolate in the world, and to them it has
become so necessary for the support of health and phy-
sique that it is considered an extremely severe punishment
to withhold it, even from criminals.
Page 320 · 1 recipe record 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
When the leaves are gathered for use, if they are cut close, others will shoot up in succession, and in this manner a bed lasts three or four years, after which period it must be renewed. When fresh cut, these leaves are by some persons considered as an improvement to salads and seasonings. Their flavour suffers greatly if they are kept after gathering, even for a very short time, and their produce is but small in proportion to the labour of gathering. On these accounts they are not much cultivated in places where vegetables are supplied to the markets; and they seldom find a place in the garden of the English peasant, who, partly from ignorance and partly from prejudice, does not live much upon those soups and savoury dishes which, while they are more wholesome and nourishing than the food which he usually consumes, are also considerably cheaper.
The dishes called Civets, as of hare, rabbit, roebuck, &c., are derived from the French Civettes, or Chives. These sauces are flavoured with chives.
Chives Sauce. — !(1) Put 1 teacupful of breadcrumbs into a saucepan with 2oz. of butter, and stir over the fire until of a pale golden colour ; then pour in £ pint of broth with 2 table-spoonfuls of finely-minced Chives, and season to taste with salt. Stir the sauce over the fire till boiling, keeping it very smooth. It is then ready for serving.
(2) Put 1 teacupful of breadcrumbs in a sufficient quantity of broth, and boil them until thick and smooth ; then mix in 3 table-spoonfuls, or more, of finely-minced Chives and a lump of butter. Season the sauce with salt, and boil it gently for five or ten minutes previous to serving.
(3) Put the yolks of four hard-boiled eggs in a mortar with 1 teaspoonful of dry mustard and 1 teaspoonful of sugar, and pound them until quite smooth. Finely chop a handful of fresh green Chives, and mix them with the pounded eggs ; then stir the mixture to a smooth, creamy sauce with 1 teacupful of vinegar and 1 table-spoonful of salad-oil, and it is ready for serving.
CHLORIDE OP SODIUM. — The chemical term for common table- or kitchen salt.
CHOCA. — This beverage is better known in America than in England ; it is made by mixing in equal quantities freshly-made coffee and freshly-made chocolate; then one-third of boiling milk is poured in and the drink sweetened with sugar, and served very hot.
CHOCOLATE (Fr. Chocolat ; Ger. Tchocolate; Sp. Chocolate ; Ital. Cioccola). — This word appears to have had a peculiar derivation, which has not stood in the way of its adoption all over the civilised world. It takes its name direct from the Aztec words schoco, meaning “ noisy,” which we have corrupted into Cocoa, and latte,
“ water,” thus giving one the idea that the Aztecs were familiar with its use as a beverage, and that the liquid was prepared by boiling the cocoa-bean in water ; and this, according to reliable chroniclers, appears to have been the case.
“ This is, without an exception,” writes an authority,
Chocolate — continued.
“ of all domestic drinks, the most alimentary ” ; and there is no reason to doubt it, for by analysis it shows a high rate of nitrogenous, or flesh-forming, material. The Spaniards are reported to be the greatest consumers of cocoa or Chocolate in the world, and to them it has become so necessary for the support of health and physique that it is considered an extremely severe punishment to withhold it, even from criminals.
Records on this page
Chives Sauce