(4) Boil 1 joz. of Cochineal and 2oz. of cream of tartar with
lqt. of water in an untinned copper pan ; then add 12oz.
of loaf sugar and loz. of salts of wormwood, and boil for a
few minutes longer ; next add loz. of alum✪ Cochineal Coloring (Fourth Method), and boil for three
minutes longer. Strain through a jelly-bag. When the
colouring is cold, add j pint of spirits of wine, and bottle it.
(5) Put loz. of finely-bruised or powdered Cochineal into
a sugar-boiler, add joz. each of finely-powdered alum and salts
of wormwood, pour over 2 breakfast-cupfuls of filtered water,
boil up, and let it simmer for two minutes. Take the
boiler from the fire, and with a wooden spoon stir in loz. of
cream of tartar, pour the whole into a flannel bag (a very
thick one), and filter into a basin. Put 4oz. of sugar
into the sugar-boiler, with a little water, and boil it to
a slight caramel ( see Sdoab-boiling). Pour the Cochineal
liquor over this, taking care not to let any sediment
go in, mix well for a few minutes longer, and pour in a
small quantity of spirits of wine. When cool, it should be
bottled and corked securely. If put in a cool place the
Cochineal will keep good for a long time.
(6) Pour a breakfast-cupful of water into a saucepan, and
as soon as it boils add loz. of Cochineal beaten to a fine
powder in a mortar, and boil for ten minutes longer ; then add
loz. of cream of tartar beaten up with 2 grains of alum,
and boil for another few minutes. Remove the pan from the
fire, let the liquor cool and settle, pour it off into bottles,
and it is ready for use.
COCIDO. — This Spanish dish is an excellent combi-
nation of solids and fluids. The term is probably taken
from the earthen cooking-pot the name represents. It is
in reality little better than a sort of combined broth
and hash of anything in the way of scraps that are
handy, and duly qualified with smoked sausages. It is
not likely to find much favour in this country.
COCKADE.— A term used in cookery, applied to sugar
or paste ornaments, which are thought to resemble in a
measure the kind of ribbon decoration originally worn
l on military hats.
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
403
COCK-A-LEEKIE. — Although Scotland claims the
supreme credit for this dish, it is hut the Scottish edition
of a fourteenth-century English dish, known in those
days as ma-lachi, or ma-leaclii, “ ma ” being the old English
term for fowl. In making malachi, the bird was half
roasted and then boiled in broth until the meat would fall
from the bones, when the whole bird was chopped to
pieces, and served with a strong broth made from the
fowl stock, and flavoured with an extra quantity of
onions and other vegetables, syrup, spice, and raisins
or currants. In Scotland the orthodox mode of procedure
was to boil a capon in broth, and when the liquor began
to boil, pop in a large proportion of white leeks. After
an hour’s boiling the fowl was removed, and the flesh
cut into pieces off the bones and returned to the
broth with another batch of leeks, pepper, salt, and
stewed prunes and raisins. With lialf-an-hour’s more
boiling the Cock-a-Leekie would be ready to serve. ✪ Cock-a-Leekie
Page 392 · 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
(4) Boil 1 joz. of Cochineal and 2oz. of cream of tartar with lqt. of water in an untinned copper pan ; then add 12oz. of loaf sugar and loz. of salts of wormwood, and boil for a few minutes longer ; next add loz. of alum, and boil for three minutes longer. Strain through a jelly-bag. When the colouring is cold, add j pint of spirits of wine, and bottle it.
(5) Put loz. of finely-bruised or powdered Cochineal into a sugar-boiler, add joz. each of finely-powdered alum and salts of wormwood, pour over 2 breakfast-cupfuls of filtered water, boil up, and let it simmer for two minutes. Take the boiler from the fire, and with a wooden spoon stir in loz. of cream of tartar, pour the whole into a flannel bag (a very thick one), and filter into a basin. Put 4oz. of sugar into the sugar-boiler, with a little water, and boil it to a slight caramel ( see Sugar-boiling). Pour the Cochineal liquor over this, taking care not to let any sediment go in, mix well for a few minutes longer, and pour in a small quantity of spirits of wine. When cool, it should be bottled and corked securely. If put in a cool place the Cochineal will keep good for a long time.
(6) Pour a breakfast-cupful of water into a saucepan, and as soon as it boils add loz. of Cochineal beaten to a fine powder in a mortar, and boil for ten minutes longer ; then add loz. of cream of tartar beaten up with 2 grains of alum, and boil for another few minutes. Remove the pan from the fire, let the liquor cool and settle, pour it off into bottles, and it is ready for use.
COCIDO. — This Spanish dish is an excellent combination of solids and fluids. The term is probably taken from the earthen cooking-pot the name represents. It is in reality little better than a sort of combined broth and hash of anything in the way of scraps that are handy, and duly qualified with smoked sausages. It is not likely to find much favour in this country.
COCKADE.— A term used in cookery, applied to sugar or paste ornaments, which are thought to resemble in a measure the kind of ribbon decoration originally worn l on military hats.
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
COCK-A-LEEKIE. — Although Scotland claims the supreme credit for this dish, it is hut the Scottish edition of a fourteenth-century English dish, known in those days as ma-lachi, or ma-leaclii, “ ma ” being the old English term for fowl. In making malachi, the bird was half roasted and then boiled in broth until the meat would fall from the bones, when the whole bird was chopped to pieces, and served with a strong broth made from the fowl stock, and flavoured with an extra quantity of onions and other vegetables, syrup, spice, and raisins or currants. In Scotland the orthodox mode of procedure was to boil a capon in broth, and when the liquor began to boil, pop in a large proportion of white leeks. After an hour’s boiling the fowl was removed, and the flesh cut into pieces off the bones and returned to the broth with another batch of leeks, pepper, salt, and stewed prunes and raisins. With lialf-an-hour’s more boiling the Cock-a-Leekie would be ready to serve.
Records on this page
Cochineal Coloring (Fourth Method)Cochineal Coloring (Fifth Method)Cochineal Coloring (Sixth Method)Cock-a-Leekie