Coratcll. — Put into a pint of vinegar two
shallots, and a clove of garlic sliced, two
ounces of chillies, cut, a wine-glassful of soy,
and the same of walnut ketchup ; infuse three
weeks in a bottle closely corked, and filter for
use. The liquid will be improved by keeping.
Time, three weeks to infuse. Sufficient, a tea-
spoonful or more will flavour half a pint of
sauce. Probable cost, 8d. per pint.
Corncrakes, To Roast.— Truss these
l)irds in the same way as grouse. Dz-edge a
little flour over, and fasten a slice of fat bacon
on the breasts. Put them down to a clear fire,
baste them well, and roast them twenty-five or
thirty minutes. Five minutes before they are
taken down, remove the bacon, so that tho
breast may brown. Send them to table with a
little brown gi-avy in the dish, and bread sauce
in a tureen. Probable cost, uncertain. Four
for a dish.
COR
( 154)
COR
Corn-flour (for Childi-en).^To two tea-
spoonfuls of corn-tiour, mixed with two taLle-
sjDoonfuls of cold water, add half a lAnt of
boiling; boil for eight minutes, and sweeten
very slightly. It should he, when wai-m, about
the thickness of cream. For children of a year
old and upwards, it may be prepared wholly
with milk, and thicker. For childi-en's diet it
is important that good sweet milk should be
used.
Corn-flour Blancmange.— Mix very
smoothly four ounces of coru-tlour with a
little cold niilk, pour over it a quax-t of boiling
milk, return it to the saucepan, and stir it
constantly. Let it remain on the tire four
minutes after it comes to a boil. Sweeten and
flavour it✪ Corn-flour Blancmange. Pour it into a mould, and when
cold tm-n it out. Serve with it a compute of
any kind of fruit. Time, twenty minutes.
Probable cost, 6d., exclusive of the fruit.
Corn-flour Cream. — To two ounces of
corn-flour add one pint of milk, two ounces of
pounded sugar, and a few di'ops of vanilla. Stir
the whole over the fire for ten minutes, and
pour it into custard-cups; strew ratafias over
the surface, and serve hot.
Corn-flour Custard Pudding.— Mix
three ounces of corn-flour with one quart of
sweet milk, one or two eggs well beaten, a little
butter, and four table-spoonfuls of sugar✪ Corn-flour Custard Pudding.
Flavour to taste, and boil for eight minutes.
Pour it into a pie-dish, and brown it before the
fire. This is an exquisite dish.
Corn-flour Fruit Pie. — Bake or stew
any kind vi fruit with sugar. Put it into a
pie-dish, and pour over it corn-flour boiled with
milk, in the proportion of four ounces of flour
to one quart of milk. Brown before the fire.
This makes a covering lighter and more delicious
than the ordinary pie-crust.
Corn-flour Fruit Pudding.— Prepare
a batter as for corn-flour blancmange. Pour
half of it into a well-buttered pie-dish ; strew
about two pounds of any kind of fruit upon it
— such as gooseberries, currants, plums, cherries,
&c. — and then pour the remainder of the batter
over the fruit. Bake the pudding an hour and
a quarter. Peeled and cored apples or pears
may be used for the same purpose.
Corn-flour Jelly. — Mix in a tumbler a
tea-spoonful of corn-flour with a little cold
water. Pour upon it sufficient boiling water
to fonn a clear jelly, stirring it well during
the time it is being poured on ; then add a
glass of sherry.
Corn-flour Omelet. — Beat up two eggs,
Page 407 · 3 recipe records on this page
Presented as published in 1892. 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
Coratel. — Put into a pint of vinegar two shallots, and a clove of garlic sliced, two ounces of chillies, cut, a wine-glassful of soy, and the same of walnut ketchup ; infuse three weeks in a bottle closely corked, and filter for use. The liquid will be improved by keeping. Time, three weeks to infuse. Sufficient, a teaspoonful or more will flavour half a pint of sauce. Probable cost, 8d. per pint.
Corncrakes, To Roast.— Truss these birds in the same way as grouse. Dredge a little flour over, and fasten a slice of fat bacon on the breasts. Put them down to a clear fire, baste them well, and roast them twenty-five or thirty minutes. Five minutes before they are taken down, remove the bacon, so that tho breast may brown. Send them to table with a little brown gravy in the dish, and bread sauce in a tureen. Probable cost, uncertain. Four for a dish.
COR
( 154)
COR
Corn-flour (for Children).—To two teaspoonfuls of corn-flour, mixed with two tablespoonfuls of cold water, add half a pint of boiling; boil for eight minutes, and sweeten very slightly. It should he, when warm, about the thickness of cream. For children of a year old and upwards, it may be prepared wholly with milk, and thicker. For children's diet it is important that good sweet milk should be used.
Corn-flour Blancmange.— Mix very
smoothly four ounces of corn-flour with a little cold niilk, pour over it a quart of boiling milk, return it to the saucepan, and stir it constantly. Let it remain on the tire four minutes after it comes to a boil. Sweeten and flavour it. Pour it into a mould, and when cold turn it out. Serve with it a compute of any kind of fruit. Time, twenty minutes. Probable cost, 6d., exclusive of the fruit.
Corn-flour Cream. — To two ounces of corn-flour add one pint of milk, two ounces of pounded sugar, and a few drops of vanilla. Stir the whole over the fire for ten minutes, and pour it into custard-cups; strew ratafias over the surface, and serve hot.
Corn-flour Custard Pudding.— Mix
three ounces of corn-flour with one quart of sweet milk, one or two eggs well beaten, a little butter, and four table-spoonfuls of sugar. Flavour to taste, and boil for eight minutes. Pour it into a pie-dish, and brown it before the fire. This is an exquisite dish. Corn-flour Fruit Pie. — Bake or stew
any kind of fruitt with sugar. Put it into a pie-dish, and pour over it corn-flour boiled with milk, in the proportion of four ounces of flour to one quart of milk. Brown before the fire. This makes a covering lighter and more delicious than the ordinary pie-crust.
Corn-flour Fruit Pudding.— Prepare
a batter as for corn-flour blancmange. Pour half of it into a well-buttered pie-dish ; strew about two pounds of any kind of fruit upon it — such as gooseberries, currants, plums, cherries, &c. — and then pour the remainder of the batter over the fruit. Bake the pudding an hour and a quarter. Peeled and cored apples or pears may be used for the same purpose.
Corn-flour Jelly. — Mix in a tumbler a tea-spoonful of corn-flour with a little cold water. Pour upon it sufficient boiling water to form a clear jelly, stirring it well during the time it is being poured on ; then add a glass of sherry.
Corn-flour Omelet. — Beat up two eggs,
Records on this page
Corn-flour BlancmangeCorn-flour Custard PuddingCorn-flour Fruit Pudding