CORNCRAKES, or LANDRAILS (sometimes
known as Corn-Birds). — These birds are migratory,
making their appearance in the British Isles about the
end of April or the beginning of May, and leaving for
more southern latitudes at the end of September or
beginning of October. They are to be found in the
South of France, Spain, Southern Italy, Greece,
Southern Russia, and the islands of the Mediterranean,
leaving these places for the warmer regions of Africa on
the approach of winter. In summer they are sometimes
found in lands further north than Great Britain. They
frequent the long grass of meadow-land near rivers, fields
of green corn or clover, and beds of osiers, where they
can be recognised by the harsh grating noise that they
make during the night. Corncrakes are excellent for the
table, and are mentioned by Dr. Thomas Muffet, who
lived in the reign of Queen Elizabeth, as deserving to be
placed next the partridge, their flesh being so sweet and
tender. Drayton, in one of his songs, mentions it as
“ The Rayle, that seldom comes but upon rich men’s
spits,” in allusion to their scarcity. They are small
birds, not usually weighing more than about 6oz., aiid are
technically known as Crex Crex, or Crex Patensis. In
France they are known as Roix des cailles, and are
cooked as Quails.
CORNED MEATS. — These are simply meats
(generally beef) well salted before being cooked. They
are usually salted with much coarser salt than that used
at table, which is a fine powder, while that used for
pickling meat is in coarse grains, or corns, hence the term
“ Corned Meats.” Corning meat renders it unfit for
roasting or broiling, it can only be boiled. The meat
loses in weight in the process, but still it is a good way of
preserving it for a longer time than would be possible if
it were not salted, and it makes the coarser parts of the
meat more tasty, especially when eaten cold. See Beef,
Tongue, &c.
CORNETS. — These useful little instruments are
nothing more elaborate than a small sheet of paper
screwed up into a conical shape, and used by confectioners
for a variety of purposes. They may be of any size
required, and should* be made of strong smooth-faced
paper, such as cream-laid note. When firmly folded (see
Fig. 520) a pin will keep them from unfolding. The point
For details respecting Culinary Processes , U tensile, Sauces, <&£., referred to, see under their special heads.
440
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Cornets — continued.
of the Cornet is cut off to leave an opening as large as may
be required. The Cornet is nearly filled with sugar icing,
or other soft material, and the top carefully folded over,
so that upon pressure the contents ooze through as
Fig. 520. Cornet.
required by the operator in an even string or quantity.
This could not be effected in any other way in the case of
a sticky or “ clinging ” material. For other important
information on this subject, see Piping.
Page 483
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
CORNCRAKES, or LANDRAILS (sometimes known as Corn-Birds). — These birds are migratory, making their appearance in the British Isles about the end of April or the beginning of May, and leaving for more southern latitudes at the end of September or beginning of October. They are to be found in the South of France, Spain, Southern Italy, Greece, Southern Russia, and the islands of the Mediterranean, leaving these places for the warmer regions of Africa on the approach of winter. In summer they are sometimes found in lands further north than Great Britain. They frequent the long grass of meadow-land near rivers, fields of green corn or clover, and beds of osiers, where they can be recognised by the harsh grating noise that they make during the night. Corncrakes are excellent for the table, and are mentioned by Dr. Thomas Muffet, who lived in the reign of Queen Elizabeth, as deserving to be placed next the partridge, their flesh being so sweet and tender. Drayton, in one of his songs, mentions it as “ The Rayle, that seldom comes but upon rich men’s spits,” in allusion to their scarcity. They are small birds, not usually weighing more than about 6oz., aiid are technically known as Crex Crex, or Crex Patensis. In France they are known as Roix des cailles, and are cooked as Quails.
CORNED MEATS. — These are simply meats (generally beef) well salted before being cooked. They are usually salted with much coarser salt than that used at table, which is a fine powder, while that used for pickling meat is in coarse grains, or corns, hence the term “ Corned Meats.” Corning meat renders it unfit for roasting or broiling, it can only be boiled. The meat loses in weight in the process, but still it is a good way of preserving it for a longer time than would be possible if it were not salted, and it makes the coarser parts of the meat more tasty, especially when eaten cold. See Beef, Tongue, &c.
CORNETS. — These useful little instruments are nothing more elaborate than a small sheet of paper screwed up into a conical shape, and used by confectioners for a variety of purposes. They may be of any size required, and should* be made of strong smooth-faced paper, such as cream-laid note. When firmly folded (see Fig. 520) a pin will keep them from unfolding. The point
For details respecting Culinary Processes , U tensile, Sauces, <&£., referred to, see under their special heads.
Cornets — continued.
of the Cornet is cut off to leave an opening as large as may be required. The Cornet is nearly filled with sugar icing, or other soft material, and the top carefully folded over, so that upon pressure the contents ooze through as
Fig. 520. Cornet.
required by the operator in an even string or quantity. This could not be effected in any other way in the case of a sticky or “ clinging ” material. For other important information on this subject, see Piping.