Chitterlings a la Pranpaise. — Steep in water an equal
quantity of calf’s pluck and pig’s pauncli, wash them well,
and boil them in plain water for two hours. When cooked,
drain, refresh, and wipe them ; then cut them into small pieces,
put them in a basin, add some cooked fine herbs, season highly
with spices and salt, and moisten with a small quantity of
white wine. Have ready some well-soaked and washed fat
pig’s intestines, fill them with the above mixture, and tie up
the Chitterlings in Vin. or 8in. lengths. Prick the Chitterlings,
put them into a saucepan of boiling water, with some salt,
vegetables, and a bunch of sweet herbs✪ Chitterlings a la Pranpaise, and simmer gently for
two hours ; then take the saucepan off the fire, and leave the
Chitterlings in their cooking liquor till half cold. Drain
them, wrap them in a cloth, and press them between two
dishes till quite cold. Broil the Chitterlings over a clear fire
for nearly half-an-hour, turning them constantly ; then put
them on a hot dish, garnish with parsley, and serve.
CHIVES.— Another name for this very useful flavour-
ing is Cives, which gives to it the idea of an Italian
origin. It was formerly called Cive in the French
language, but it is known by more modern French
Fig. 453. Chives.
cooks as Ciboulette and Civette, and in Italian as Stame,
a sort of chipolette, or small onion. Spanish cooks give
Great Britain the credit of the origin of its production,
and in pursuance of this idea — which is not strictly
For details respecting Culinary Processes, Utensils, Sauces, (be., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
373
Chives — continued.
correct, for it grows wild almost anywhere in Europe,
Asia, and Western North America — they have christened
it Cibollino di Ingleterra — the little onion of England.
In many kitchen gardens Chives (Allium Sclaenoprasum)
are used for forming borders, which purpose they fulfil
to perfection, for they are not only hardy, but ornamental
and useful. Rhind describes the plant thus : — The bulbs
are very small, connected in clusters of an elongated form,
and the leaves are long, slender and pointed. The flower-
ing stem, when it is allowed to rise, is slightly curved,
and seldom attains to more than a few inches in height.
The flowers are white, with a purple tinge; they grow
crowded together, and are, even in the most cold and moist
situations, followed by capsules and seeds. When culti-
vated, the plants are, however, seldom allowed to run
to seed, as they are not usually drawn to be eaten
entire, but have the leaves and young tops cut off to be
used as a pot-herb.
Page 319 · 1 recipe record 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
Chitterlings a la Pranpaise. — Steep in water an equal quantity of calf’s pluck and pig’s pauncli, wash them well, and boil them in plain water for two hours. When cooked, drain, refresh, and wipe them ; then cut them into small pieces, put them in a basin, add some cooked fine herbs, season highly with spices and salt, and moisten with a small quantity of white wine. Have ready some well-soaked and washed fat pig’s intestines, fill them with the above mixture, and tie up the Chitterlings in 7in. or 8in. lengths. Prick the Chitterlings, put them into a saucepan of boiling water, with some salt, vegetables, and a bunch of sweet herbs, and simmer gently for two hours ; then take the saucepan off the fire, and leave the Chitterlings in their cooking liquor till half cold. Drain them, wrap them in a cloth, and press them between two dishes till quite cold. Broil the Chitterlings over a clear fire for nearly half-an-hour, turning them constantly ; then put them on a hot dish, garnish with parsley, and serve.
CHIVES.— Another name for this very useful flavouring is Cives, which gives to it the idea of an Italian origin. It was formerly called Cive in the French language, but it is known by more modern French
Fig. 453. Chives.
cooks as Ciboulette and Civette, and in Italian as Stame, a sort of chipolette, or small onion. Spanish cooks give Great Britain the credit of the origin of its production, and in pursuance of this idea — which is not strictly
For details respecting Culinary Processes, Utensils, Sauces, (be., referred to, see under their special heads.
Chives — continued.
correct, for it grows wild almost anywhere in Europe, Asia, and Western North America — they have christened it Cibollino di Ingleterra — the little onion of England.
In many kitchen gardens Chives (Allium Sclaenoprasum) are used for forming borders, which purpose they fulfil to perfection, for they are not only hardy, but ornamental and useful. Rhind describes the plant thus : — The bulbs are very small, connected in clusters of an elongated form, and the leaves are long, slender and pointed. The flowering stem, when it is allowed to rise, is slightly curved, and seldom attains to more than a few inches in height. The flowers are white, with a purple tinge; they grow crowded together, and are, even in the most cold and moist situations, followed by capsules and seeds. When cultivated, the plants are, however, seldom allowed to run to seed, as they are not usually drawn to be eaten entire, but have the leaves and young tops cut off to be used as a pot-herb.
Records on this page
Chitterlings a la Pranpaise