Browse The Gjenvick-Gjønvik Archives Home Page

CLARET - Defined

CLARET—Name of a Southern French wine so called abroad on account of its color which is distinctive. Used generally as a common dinner wine, although its best brands cannot be too well eulogised. Its use in cookery is largely for flavoring sauces, soups, braising meats and fish, and for ices and jellies.

CLARET (Artificial).—Distil in a cold still, one part of clarv water, half a part of redstreak cider; and put them, with six pounds of Malaga raisins, beaten in a mortar, and one pound of the fat mother of claret, in a close vessel, to ferment; when it has stood a fortnight, draw it off, and for every gallon put half a pint of mulberrv,blackberry, or gooseberry juice, and a pint of spirit of clary; to the whole put three spoonsful of flour, the whites of two eggs, a drachm of isinglass, and two pounds of syrup of clary; mix the whole well together, and let it stand; when quite clear, bottle it.

Return to Top of Page

Family Recpies from the Archives

Search The Archives

Google Custom Search

Recipes, Dishes, Definitions and More