The encyclopædia of practical cookery

Broiled Crane. — Cut the fillets off the breast of a Crane into two large pieces ; mix together in equal proportions some oil and vinegar, and season with salt and pepper. Dip the pieces of bird in this mixture, and wrap a thin slice of larding-pork round each piece ; pack them in an ice-box and leave them till the following morning. When ready, take the pieces of Crane out of the pork, put them on a gridiron, and broil over a clear fire. When cooked, arrange the meat on a hot dish, put a few small pieces of butter over it, squeeze over the juice of half a lemon, and serve. CRAP AUDINE.— This term is applied to a maimer of preparing partridges, quails, and pigeons for broiling, by flattening them and arranging the legs and wings in such a way as to make them in shape something like a crapaud or toad. CRAPE-FISH. — Salted codfish hardened by pressure. This was at one time considered a good method of preserving codfish for the use of travellers. CRAPIVA SOUP. — This is a favourite Russian dish that is worth knowing, but not likely to become much of a favourite in this country. The first thing to do is to procure a large bundle of young nettles, and the same quantity of spinach and sour sorrel, all of which grow plentifully in Russia. Wash them in several waters, and boil with a little salt until soft enough to rub through a coarse wire sieve. Slice an onion thinly, and chop it into lengths ; fry these in butter, and when taking colour For details respecting Culinary Processes, Utensils, Sauces, referred to, see under their special heads. Crapiva Soup — continued. put in witli the onion the previously prepared puree. Fry all together for a few minutes, stirring, mixing, and dusting occasionally with flour from a dredger. Transfer this when nicely cooked, without being burnt, into a large saucepan, and gradually moisten it with 2qts. of beef broth. Let this boil up, and then move it to one side so that it will continue to simmer, and drop in six smoked sausages, either whole or cut into slices. Boil slowly for an hour, skim off the fat, and just before serving stir in 1 breakfast-cupful of sour cream. With this soup it is usual to serve a dish of halves of hard-boiled eggs, which may be either plain, stuffed, or fried. CHAPPIE.— The common name of a sort of freshwater b&ss of the genus Pomoxys, found in the rivers of the Southern United States and Mississippi vales. For inodes of cooking, see Bass. CRAYFISH or CRAWFISH (Fr. Ecrevisses ; Ger. Bachkrebs). — There are two species of Crayfish or Crawfish familiar to this country, the one diminutive, found in rivers, and the larger, caught in the sea. Of the latter it is not necessary to make mack comment, excepting \ \ Fig. 549. European River Crayfish. perhaps to observe that the flesh is much coarser than that of the lobster, and that it is by no means a favourite in England, although it is eaten very freely in France and other parts of the European Continent, where it is palmed off for lobster. Fig. 550. American River Crayfish. The river Crayfish ( Astacus fluviatilis) is the idol of the artistic cook ; he uses it upon every available occasion, not always for the sake of its quaint form and pretty colour, but quite as often for the flesh of the tail, which lends Crayfish — continued.