(2) Take two Catfish✪ Catfish Chowder, skin them, and boil till thoroughly
done, then pick them very fine, and add two good-sized
onions, ilb. of butter, 1 table-spoonful of salt, 1 table-spoonful
of pepper, 2 table-spoonfuls of Worcestershire sauce, and a
little celery or celery-seed, thyme, and parsley. Pour over all
lqt. of boiling water, and cook fast for about half-an-hour.
Catfish Stewed with Tomatoes. — Cut the fish in slices,
each weighing about 2oz., and fry them in a frying-pan
with very little butter or dripping. When they are partly
browned and about half-cooked, add 1 breakfast-cupful of
water, one or two minced green onions, and a pod of red
pepper. Strain a tin of tomatoes✪ Catfish Stewed with Tomatoes through a colander over
the fish, and cook together about half-an-hour. Serve with
strips of dry toast.
CATSUP. — See Ketchup.
CAUCASIAN WINES.— Although a considerable
quantity of wine is manufactured in Caucasia, it is not of
a very fine quality, being used chiefly for making brandy.
It is mostly colourless, like water, or pale red, and is
of a fiery character, but tones down by age to a fine
Burgundy flavour. It is stated that as much as seven-
and-a-lialf millions of bottles are produced annually in
Mingrelia and the northern provinces. The natives,
however, keep and transport them in skins of buffaloes
and goats, which are tanned with the hair inside, and
pitched with black naphtha. In some parts the wine
is stored in large earthenware vessels as large as
hogsheads, which are buried in the ground for the
space of three years, or even longer.
CAUDLE. — Oatmeal, or any other gruel, sweetened
and enriched by the addition of spices and wine, usually
administered as an internal comfort to lying-in patients
after parturition. Some curious and varied customs
prevail in different parts of the country concerning
Caudle, which will be found recorded in various works
on the habits and customs of the people. As most
Caudles are served hot, a bowl such as shown in Fig. 385
is much prized for the purpose. The following receipt
for Caudle is given by a famous nurse :
(1) Rub three or four lumps of sugar over the rind of a
lemon, and dissolve these in 1 table -spoonful of hot water ;
beat up an egg and whisk this in with it, adding, a little
at a time, 1 wineglassful of port, Madeira, or sherry. Stir
in also teaspoonful of ground ginger, and a good dusting
of grated nutmeg. Have ready about f pint of fine oatmeal
gruel✪ Caudle, and just before serving stir the mixture into it quickly.
Most invalids like Caudle prepared this way.
For details respecting Cv.lmary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads.
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
319
Caudle — continued.
(2) A very common mode of preparing' it is by making1
a thick oatmeal gruel with J pint of strong ale, and
heating this with moist sugar and ground mace and ginger
in sufficient proportions to suit the palate of the maker,
who usually gains a reputation for making Caudle according
to the taste with which the ingredients are proportioned.
A beaten egg whipped in before serving is by some considered
an excellent addition.
Page 189 · 3 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
(2) Take two Catfish, skin them, and boil till thoroughly done, then pick them very fine, and add two good-sized onions, ilb. of butter, 1 table-spoonful of salt, 1 table-spoonful of pepper, 2 table-spoonfuls of Worcestershire sauce, and a little celery or celery-seed, thyme, and parsley. Pour over all lqt. of boiling water, and cook fast for about half-an-hour. Catfish Stewed with Tomatoes. — Cut the fish in slices, each weighing about 2oz., and fry them in a frying-pan with very little butter or dripping. When they are partly browned and about half-cooked, add 1 breakfast-cupful of water, one or two minced green onions, and a pod of red pepper. Strain a tin of tomatoes through a colander over the fish, and cook together about half-an-hour. Serve with strips of dry toast.
CATSUP. — See Ketchup.
CAUCASIAN WINES.— Although a considerable quantity of wine is manufactured in Caucasia, it is not of a very fine quality, being used chiefly for making brandy. It is mostly colourless, like water, or pale red, and is of a fiery character, but tones down by age to a fine Burgundy flavour. It is stated that as much as sevenand-a-lialf millions of bottles are produced annually in Mingrelia and the northern provinces. The natives, however, keep and transport them in skins of buffaloes and goats, which are tanned with the hair inside, and pitched with black naphtha. In some parts the wine is stored in large earthenware vessels as large as hogsheads, which are buried in the ground for the space of three years, or even longer.
CAUDLE. — Oatmeal, or any other gruel, sweetened and enriched by the addition of spices and wine, usually administered as an internal comfort to lying-in patients after parturition. Some curious and varied customs prevail in different parts of the country concerning
Caudle, which will be found recorded in various works on the habits and customs of the people. As most Caudles are served hot, a bowl such as shown in Fig. 385
is much prized for the purpose. The following receipt
for Caudle is given by a famous nurse :
(1) Rub three or four lumps of sugar over the rind of a lemon, and dissolve these in 1 table -spoonful of hot water ; beat up an egg and whisk this in with it, adding, a little at a time, 1 wineglassful of port, Madeira, or sherry. Stir in also teaspoonful of ground ginger, and a good dusting
of grated nutmeg. Have ready about f pint of fine oatmeal
gruel, and just before serving stir the mixture into it quickly. Most invalids like Caudle prepared this way.
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
Caudle — continued.
(2) A very common mode of preparing' it is by making1 a thick oatmeal gruel with J pint of strong ale, and heating this with moist sugar and ground mace and ginger in sufficient proportions to suit the palate of the maker, who usually gains a reputation for making Caudle according to the taste with which the ingredients are proportioned. A beaten egg whipped in before serving is by some considered an excellent addition.
Records on this page
Catfish ChowderCatfish Stewed with TomatoesCaudle