The encyclopædia of practical cookery

Clary Water. — A cordial composed of Clary-flowers macerated in brandy, with a small proportion of cinnamon and a little ambergris. After straining, the liquor is sweetened with syrup. The proportion of the ingredients used vary according to taste. Considered a good aid to digestion. Clary Wine. — Boil 6 galls. of water, 121b. of sugar, the juice of six lemons, and the whites of four well-beaten eggs for half-an-hour, skimming carefully ; then pour this liquor whilst boiling hot on a peck of fresh Clary-flowers, with the peels of the six lemons, stirring it well, adding a thin dry toast covered with yeast. When it has worked two or three days, add to it 6oz. of syrup of lemon, and a quart of Rhenish wine. Squeeze the Clary through a cloth; strain the liquor through a flannel bag into a cask, lay the bung on loosely, and if in the course of a few days it ceases working, bung it quite close. The wine may be bottled in three months. CLEAVERS . — It is sometimes necessary for cooks to divide large joints into parts, or it may be in a For details respecting Culinary Processes, Utensils, Sauces, <£c., referred to, see under their special heads. Cleavers — continued. country house that a quarter side or whole animal may have to he cut up for distribution. In such cases it is absolutely imperative that a heavy Cleaver (see Fig. 478) should be used for cutting large bones, and a smaller Cleaver (see Fig. 479) is often found useful when the bones are young or small. Cleavers with wooden handles are not recommended for hard work, as the handles, although rivetted through, are apt to work loose and come oft'. The Cleavers shown in the illustrations are of solid metal, with sharp hardened steel edges. The projection at the end of the handles is to prevent the weapon slipping should the hand become greasy during the cutting up of the meat. A large block of wood — a slice off an elm-tree answers admirably — is necessary to rest the bones that are to be cleaved, and as the force used is sometimes very great, blocks on legs are not recommended. For chopping up bones for stock or soups these instruments are very useful. Fig. 479. Small Cleaver. CLIFTON PUDDING.— See Puddings. CLOCHETTES. — Tasty French confections or pastes, moulded in the shape of “ little bells ” ; from the French word Cloche — a bell. CLOD. — The upper part of a bullock’s shoulder. See Beef. CLOVES.— This name is derived from the Latin clavus, a nail, from which the French take clou, and the Spanish clavo, and this very accurately describes the ' Fig. 480. Clove-plant. shape of the spice (Fig. 480). The term Clove is also used to indicate one of the pieces of garlic into which a whole bulb splits up when the outer skin is removed ; but this has a distinct derivation, coming from the verb to cleave, or split up. A “ Clove of cheese ” or butter was at one time a familiar expression for a piece weighing 81b., and it may have had a similar derivation to the “ Clove of garlic.” The Clove, as we know it, is the dried unexpanded flower-bud of the Caryophyllus aromaticus, a shrub or small tree of the myrtle tribe, which grows wildly and Cloves — continued.