CHUB (Fr. Cliabot; /Sj). Coto ; Ger. Kaulbarsch). — It
is stated by a great authority that the Chub affords
excellent sport to the angler ; but to those who fish in
our rivers for something beyond sport, this fish is
virtually worthless. It belongs to the family of the
Cyprinidcp, and is of the same genus as the roach and
dace, and may be styled a handsome fish, being blue-
black on the back, changing gradually into silver-white
on the belly, and marked about the cheeks and gill-
covers with orange-gold. It is found in many British
rivers, and some few on the European and American
Continents, and frequents deep holes in ponds and canals,
or a clear rushing stream. See Fig. 470.
When full grown, the Chub is 12in. to 15in. long, and
weighs from 41b. to 511). The flesh of the smaller Chub
resembles that of the carp, and they are therefore
usually cooked in the same way ; hut to say the best
of them they are not very palatable, being watery, taste-
less, and bony. Besides this, as the flesh is exceedingly
apt to take a yellow tinge by cooking, in spite of lemon-
juice and other precautions used by cooks to preserve the
meat white, they are held in very low favour in the kitchen,
and are mostly stuffed and roasted, baked, or broiled.
Baked Chub. — Scrape off the scales, remove the gills, clean
and wash the fish thoroug-hly, and put it into a fish-kettle
of boiling water, adding 2 table-spoonfuls of vinegar, a large
lump of salt, and a small quantity of fennel. Boil slowly
until tender, then take the fish out and drain it well,
lay it in a pie-dish, strew plenty of chopped parsley -.over,
put two or three lumps of butter✪ Baked Chub on the top, and place it in a
Chub — continued.
brisk oven. In fifteen minutes take the fish out of the oven,
put it on a hot dish, pour the butter out of the baking-pan
over it, and serve.
Broiled Chub. — Clean a Chub, make two or three incisions
across its back, brush it over well with a paste-brush dipped
in warm butter, dust it over with salt, powdered thyme, and
winter savoury✪ Broiled Chub. Lay it on a broiler, and broil it over a
clear fire, turning it when done sufficiently on one side.
When cooked, place the Chub on a folded napkin or a fancy
dish-paper on a hot dish ; garnish it with parsley and out
lemon, and serve.
Roasted Chub. — Remove the scales and gills, clean and
thoroughly wash the Chub, and season the inside of it with
finely-chopped sweet herbs, such as rosemary, parsley, thyme,
and winter savoury, &c. ; then fix it on a spit and roast it
before a clear fire, dredging with salt, and basting con-
tinually with butter and vinegar✪ Roasted Chub. When the Chub is cooked,
nicely coloured, and tender, put it on a hot dish over a
folded napkin, or a fancy dish-paper, place a few sprigs of
parsley round it, and serve with a suitable sauce in a sauce-
boat.
CHUFA.- — In central Spain a very refreshing acid
drink called “ Orgeat ” is made from the tubers of the
Cliufa, or Tiger-nut ( Cyperus esculentus). The tubers are
first soaked in water for two or three days, then pounded,
and the liquor resulting subjected to cooling with ice.
CHUMP CHOPS.- — See Chops and Mutton.
CHUPPATEE.— This is a kind of plain biscuit eaten
by all the lower classes in India, where the paste is
flattened in the hands and cooked on sticks laid across
a rude fire, made by digging a slanting hole in the
earth. Europeans resident in India have them prepared
as follows : ✪ Chuppatee
Page 353 · 4 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
CHUB (Fr. Cliabot; /Sj). Coto ; Ger. Kaulbarsch). — It is stated by a great authority that the Chub affords excellent sport to the angler ; but to those who fish in our rivers for something beyond sport, this fish is virtually worthless. It belongs to the family of the Cyprinidcp, and is of the same genus as the roach and dace, and may be styled a handsome fish, being blueblack on the back, changing gradually into silver-white on the belly, and marked about the cheeks and gillcovers with orange-gold. It is found in many British rivers, and some few on the European and American Continents, and frequents deep holes in ponds and canals, or a clear rushing stream. See Fig. 470.
When full grown, the Chub is 12in. to 15in. long, and weighs from 41b. to 511). The flesh of the smaller Chub resembles that of the carp, and they are therefore usually cooked in the same way ; hut to say the best of them they are not very palatable, being watery, tasteless, and bony. Besides this, as the flesh is exceedingly apt to take a yellow tinge by cooking, in spite of lemonjuice and other precautions used by cooks to preserve the meat white, they are held in very low favour in the kitchen, and are mostly stuffed and roasted, baked, or broiled. Baked Chub. — Scrape off the scales, remove the gills, clean and wash the fish thoroughly, and put it into a fish-kettle of boiling water, adding 2 table-spoonfuls of vinegar, a large lump of salt, and a small quantity of fennel. Boil slowly until tender, then take the fish out and drain it well, lay it in a pie-dish, strew plenty of chopped parsley over, put two or three lumps of butter on the top, and place it in a
Chub — continued.
brisk oven. In fifteen minutes take the fish out of the oven, put it on a hot dish, pour the butter out of the baking-pan over it, and serve.
Broiled Chub. — Clean a Chub, make two or three incisions across its back, brush it over well with a paste-brush dipped in warm butter, dust it over with salt, powdered thyme, and winter savoury. Lay it on a broiler, and broil it over a clear fire, turning it when done sufficiently on one side. When cooked, place the Chub on a folded napkin or a fancy dish-paper on a hot dish ; garnish it with parsley and cut lemon, and serve.
Roasted Chub. — Remove the scales and gills, clean and thoroughly wash the Chub, and season the inside of it with finely-chopped sweet herbs, such as rosemary, parsley, thyme, and winter savoury, &c. ; then fix it on a spit and roast it before a clear fire, dredging with salt, and basting continually with butter and vinegar. When the Chub is cooked, nicely coloured, and tender, put it on a hot dish over a folded napkin, or a fancy dish-paper, place a few sprigs of parsley round it, and serve with a suitable sauce in a sauceboat.
CHUFA. — In central Spain a very refreshing acid drink called “ Orgeat ” is made from the tubers of the Chufa, or Tiger-nut ( Cyperus esculentus). The tubers are first soaked in water for two or three days, then pounded, and the liquor resulting subjected to cooling with ice.
CHUMP CHOPS. — See Chops and Mutton.
CHUPPATEE. — This is a kind of plain biscuit eaten by all the lower classes in India, where the paste is flattened in the hands and cooked on sticks laid across a rude fire, made by digging a slanting hole in the earth. Europeans resident in India have them prepared as follows :
Records on this page
Baked ChubBroiled ChubRoasted ChubChuppatee