(2) Prepare 3 dozen fresh and rather small soft Clams, throw
away all the hard part, retaining nothing but the body ;
place them in a stewpan with 2oz. of butter, ^ pinch of pepper,
a finely-chopped shallot, and i wineglassful of Madeira wine,
and cook on the hot stove for seven minutes ; then add 1 gill
of Spanish sauce, 1 pinch of chopped parsley, the juice of
a medium-sized lemon, and loz. of butter✪ Clams in Cream, stirring the whole
well for three minutes longer, without letting it boil. Pour
the whole into a hot dish, and serve at once.
CLAREMONT SAUCE. — See Sauces.
CLARENCE PUDDING. — See Puddings.
CLARET (Fr. Clairet ; It. Clarette, from clari or clar,
“ clear ”). — Of all tlie wines produced in Prance, there
are none so famous as the Red Bordeaux. Not only are
these wines famous for full bodies, bouquet, and delightful
flavour, hut also for a richness of hue which is so remark-
able that the name of the wine has provided a distinctive
name for a colour, and for the simple processes employed
in its manufacture. Indeed, Continental vintners are
wont to observe that all other wines require special skill
in manipulation ; but Claret makes itself.
From the time of this wine being introduced into Great
Britain and Ireland it gained great favour, especially in
the smaller island, where, according to Irish historians,
For details respecting Culinary Processes, Utensils,
Claret — continued.
Claret soon became the prime dinner-drink of the
“ quality.” Amongst the descendants of those who came
over from Normandy with the Conqueror to this country.
Claret was almost a necessity of life ; but, as the old
Saxon taste for mead and other sweets would assert
itself at times, it became necessary to qualify Claret with
sugar and spices. This led to a demand for mulled
Claret, and to this day we find in England, Claret-cup,
and other Claret concoctions, preferred to Claret plain.
A writer on the subject of wines, says of Claret : “ Those
who are not connoisseurs in it would not easily be
enabled, from any description, to realise an idea of its
beauties. Its colour, for instance, is difficult (even in
these days of new hues) of definition — it is, in fact,
‘ Claret colour,’ and nothing else. To define an odour
is a task equally, if not more onerous, and I can think
of nothing closer to convey a notion of the bouquet of
Claret than a combination of raspberries and violets ; the
body is ‘ round,’ fruity, and soft as satin, and all the
components are so happily blended into a homogeneous
whole that during the degustation of good Claret all the
senses seem to be simultaneously gratified. It is not,
however, merely as a sybaritic luxury that I would wish
Claret to be known; higher praise may be accorded to
it as one of the most refreshing, the most cooling, and
the most invigorating beverages, easy of digestion, and
even assisting that process, a mildly stimulating and
inebriating drink, in every way fulfilling the Scriptural
character, as a ‘ wine that maketh glad the heart of
man.’ ”
Page 380 · 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
(2) Prepare 3 dozen fresh and rather small soft Clams, throw away all the hard part, retaining nothing but the body ; place them in a stewpan with 2oz. of butter, ^ pinch of pepper, a finely-chopped shallot, and i wineglassful of Madeira wine, and cook on the hot stove for seven minutes ; then add 1 gill of Spanish sauce, 1 pinch of chopped parsley, the juice of a medium-sized lemon, and loz. of butter, stirring the whole well for three minutes longer, without letting it boil. Pour the whole into a hot dish, and serve at once.
CLAREMONT SAUCE. — See Sauces.
CLARENCE PUDDING. — See Puddings.
CLARET (Fr. Clairet ; It. Clarette, from clari or clar,
“ clear ”). — Of all tlie wines produced in Prance, there are none so famous as the Red Bordeaux. Not only are these wines famous for full bodies, bouquet, and delightful flavour, hut also for a richness of hue which is so remarkable that the name of the wine has provided a distinctive name for a colour, and for the simple processes employed in its manufacture. Indeed, Continental vintners are wont to observe that all other wines require special skill in manipulation ; but Claret makes itself.
From the time of this wine being introduced into Great Britain and Ireland it gained great favour, especially in the smaller island, where, according to Irish historians,
For details respecting Culinary Processes, Utensils,
Claret — continued.
Claret soon became the prime dinner-drink of the “ quality.” Amongst the descendants of those who came over from Normandy with the Conqueror to this country. Claret was almost a necessity of life ; but, as the old Saxon taste for mead and other sweets would assert itself at times, it became necessary to qualify Claret with sugar and spices. This led to a demand for mulled Claret, and to this day we find in England, Claret-cup, and other Claret concoctions, preferred to Claret plain.
A writer on the subject of wines, says of Claret : “ Those who are not connoisseurs in it would not easily be enabled, from any description, to realise an idea of its beauties. Its colour, for instance, is difficult (even in these days of new hues) of definition — it is, in fact,
‘ Claret colour,’ and nothing else. To define an odour is a task equally, if not more onerous, and I can think of nothing closer to convey a notion of the bouquet of Claret than a combination of raspberries and violets ; the body is ‘ round,’ fruity, and soft as satin, and all the components are so happily blended into a homogeneous whole that during the degustation of good Claret all the senses seem to be simultaneously gratified. It is not, however, merely as a sybaritic luxury that I would wish Claret to be known; higher praise may be accorded to it as one of the most refreshing, the most cooling, and the most invigorating beverages, easy of digestion, and even assisting that process, a mildly stimulating and inebriating drink, in every way fulfilling the Scriptural character, as a ‘ wine that maketh glad the heart of man.’ ”
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Clams in Cream