over them until the bottle will hold no more. Let this macerate
for a month or six weeks, and then filter off the liquor,
pressing the wet seed. Made the same way as the Tincture,
but much stronger.
Tincture of Coriander. — Put lib. of bruised Coriander-seeds
into a jar with lgall. of over-proof spirit✪ Tincture of Coriander, and leave to infuse
for three weeks; then filter, bottle, and cork up.
CORING. — Some fruits with cores (from the Latin
cor — a heart), such as pears, apples, quinces, &c., should
be relieved of these inconveniences, as a fish should be
rid of its bones. When the cooking process to which
they are being subjected directs the fruit to be cut up
quarterwise, the cores can be readily removed by means
of an ordinary knife ; but sometimes it may be desirable
to core the fruit whole. This is accomplished by means
ft
Fig. 516. Corer.
of a corer (see Fig. 516). This is a lin. diameter steel tube,
with one end sharpened by bevelling the metal to give
it a good cutting edge. The fruit is held conveniently
in the left hand (see Fig. 517), and the corer forced
through by a rotatory motion from the palm of the
right hand. It is usual to remove the peel of fruit
that is to be cut up before Coring; but when the
fruit is to be used whole, the Coring should be finished
before peeling. This prevents the fruit from breaking-
while being cored.
CORINTHIAN SAUCE. — See Sauces.
CORKS AND CORKING.— The importance to the
butler or caterer, and, indeed, to all concerned in the
preservation of liquors or other goods in bottles, of some
knowledge of this subject is great. The preservation of
the goods so much depends upon the quality of the
trusted Cork, that it is advisable to be able to distinguish
between good and bad Corks, and to understand from the
first the best modes of applying them.
Some variety of opinion appears to exist amongst
chroniclers as to the date and occasion when Cork was
first used to plug the mouths of vessels. As an article of
commerce and special service, the bark of the Cork tree
has been known for many centuries. It is mentioned by
Pliny as cortex — bark, and some reference is made to its
use for stopping the mouths of vessels by Cato and
Horace ; but it is doubtful if this was as an internal stopper ;
more probably it was used as we might in these days lay
a piece of wood over an opening. Old authorities give
directions for closing wine vessels with pitch, clay,
gypsum, or potter’s earth, or to fill up the upper part
Fur details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
439
Corks and Corking — continued.
of the vessel with oil or honey, in order to exclude the
air. Beckmann informs us that pitch was used by the
ancients for stopping the large wide-mouthed earthen
vessels in which they kept their wines ; wooden casks
were then unknown, or at least were very scarce.
Page 481 · 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
over them until the bottle will hold no more. Let this macerate for a month or six weeks, and then filter off the liquor, pressing the wet seed. Made the same way as the Tincture, but much stronger.
Tincture of Coriander. — Put lib. of bruised Coriander-seeds into a jar with lgall. of over-proof spirit, and leave to infuse for three weeks; then filter, bottle, and cork up.
CORING. — Some fruits with cores (from the Latin cor — a heart), such as pears, apples, quinces, &c., should be relieved of these inconveniences, as a fish should be rid of its bones. When the cooking process to which they are being subjected directs the fruit to be cut up quarterwise, the cores can be readily removed by means of an ordinary knife ; but sometimes it may be desirable to core the fruit whole. This is accomplished by means
ft
Fig. 516. Corer.
of a corer (see Fig. 516). This is a lin. diameter steel tube, with one end sharpened by bevelling the metal to give it a good cutting edge. The fruit is held conveniently in the left hand (see Fig. 517), and the corer forced
through by a rotatory motion from the palm of the right hand. It is usual to remove the peel of fruit that is to be cut up before Coring; but when the fruit is to be used whole, the Coring should be finished before peeling. This prevents the fruit from breakingwhile being cored.
CORINTHIAN SAUCE. — See Sauces.
CORKS AND CORKING.— The importance to the butler or caterer, and, indeed, to all concerned in the preservation of liquors or other goods in bottles, of some knowledge of this subject is great. The preservation of the goods so much depends upon the quality of the trusted Cork, that it is advisable to be able to distinguish between good and bad Corks, and to understand from the first the best modes of applying them.
Some variety of opinion appears to exist amongst chroniclers as to the date and occasion when Cork was first used to plug the mouths of vessels. As an article of commerce and special service, the bark of the Cork tree has been known for many centuries. It is mentioned by Pliny as cortex — bark, and some reference is made to its use for stopping the mouths of vessels by Cato and Horace ; but it is doubtful if this was as an internal stopper ; more probably it was used as we might in these days lay a piece of wood over an opening. Old authorities give directions for closing wine vessels with pitch, clay, gypsum, or potter’s earth, or to fill up the upper part
Fur details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Corks and Corking — continued. of the vessel with oil or honey, in order to exclude the air. Beckmann informs us that pitch was used by the ancients for stopping the large wide-mouthed earthen vessels in which they kept their wines ; wooden casks were then unknown, or at least were very scarce.
Records on this page
Tincture of Coriander