LEMON-PEEL

This contains an essential oil of a very high flavour and fragrance, and is consequently esteemed both a wholesome and agreeable stomachic. It is used, as will be seen by many recipes in this book, as an ingredient for flavouring a number of various dishes. Under the name of candied lemon-peel, it is cleared of the pulp and preserved in sugar, when it becomes an excellent sweetmeat.

LEMON PUDDING, Baked.

_Ingredients._—The yolks of 4 eggs, 4 oz. of pounded sugar, 1 lemon, ¼ lb. of butter, puff-crust. _Mode._—Beat the eggs to a froth; mix with them the sugar and warmed butter; stir these ingredients well together, putting in the grated rind and strained juice of the lemon-peel. Line a shallow dish with puff-paste; put in the mixture, and bake in a moderate oven for 40 minutes; turn the pudding out of the dish, strew over it sifted sugar, and serve. _Time._—40 minutes. _Average cost_, 10_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

LEMON PUDDING, Baked.

_Ingredients._—10 oz. of bread-crumbs, 2 pints of milk, 2 oz. of butter, 1 lemon, ¼ lb. of pounded sugar, 4 eggs, 1 tablespoonful of brandy. _Mode._—Bring the milk to the boiling point, stir in the butter, and pour these hot over the bread-crumbs; add the sugar and very finely-minced lemon-peel; beat the eggs, and stir these in with the brandy to the other ingredients; put a paste round the dish, and bake for ¾ hour. _Time._—¾ hour. _Average cost_, 1_s._ 2_d._ _Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

LEMON PUDDING, Baked (Very Rich).

_Ingredients._—The rind and juice of 2 large lemons, ½ lb. of loaf sugar, ¼ pint of cream, the yolks of 8 eggs, 2 oz. of almonds, ½ lb. of butter, melted. _Mode._—Mix the pounded sugar with the cream and add the yolks of eggs and the butter, which should be previously warmed. Blanch and pound the almonds, and put these, with the grated rind and strained juice of the lemons, to the other ingredients. Stir all well together; line a dish with puff-paste, put in the mixture, and bake for 1 hour. _Time._—1 hour. _Average cost_, 2_s._ _Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

LEMON PUDDING, Boiled.

_Ingredients._—½ lb. of chopped suet, ¾ lb. of bread-crumbs, 2 small lemons, 6 oz. of moist sugar, ¼ lb. of flour, 2 eggs, milk. _Mode._—Mix the suet, bread-crumbs, sugar, and flour well together, adding the lemon-peel, which should be very finely minced, and the juice, which should be strained. When these ingredients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter; put it into a well-buttered mould, and boil for 3½ hours; turn it out, strew sifted sugar over, and serve with wine sauce, or not, at pleasure. _Time._—3½ hours. _Average cost_, 1_s._ _Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.

_Note._—This pudding may also be baked, and will be found very good. It will take about 2 hours.

LEMON PUDDING, Plain.

_Ingredients._—¾ lb. of flour, 6 oz. of lard or dripping, the juice of 1 large lemon, 1 teaspoonful of flour, sugar. _Mode._—Make the above proportions of flour and lard into a smooth paste, and roll it out to the thickness of about ½ an inch. Squeeze the lemon-juice, strain it into a cup, stir the flour into it, and as much moist sugar as will make it into a stiff and thick paste; spread this mixture over the paste, roll it up, secure the ends, and tie the pudding in a floured cloth. Boil for 2 hours. _Time._—2 hours. _Average cost_, 7_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

LEMON SAUCE, for Boiled Fowl.

_Ingredients._—1 small lemon, ¾ pint of melted butter. _Mode._—Cut the lemon into very thin slices, and these again into very small dice. Have ready ¾ pint of melted butter, put in the lemon; let it just simmer, but not boil, and pour it over the fowls. _Time._—1 minute to simmer. _Average cost_, 6_d._ _Sufficient_ for a pair of large fowls.

LEMON WHITE SAUCE, for Fowls, Fricassees, &c.

_Ingredients._—¾ pint of cream, the rind and juice of 1 lemon, ½ teaspoonful of whole white pepper, 1 sprig of lemon thyme, 3 oz. of butter, 1 dessertspoonful of flour, 1 teacupful of white stock; salt to taste. _Mode._—Put the cream into a very clean saucepan (a lined one is best), with the lemon-peel, pepper, and thyme, and let these infuse for ½ hour, when simmer gently for a few minutes, or until there is a nice flavour of lemon. Strain it, and add a thickening of butter and flour in the above proportions; stir this well in, and put in the lemon-juice at the moment of serving; mix the stock with the cream, and add a little salt. This sauce should not boil after the cream and stock are mixed together. _Time._—Altogether, ¾ hour. _Average cost_, 1_s._ 6_d._ _Sufficient_, this quantity, for a pair of large boiled fowls.

_Note._—Where the expense of the cream is objected to, milk may be substituted for it. In this case, an additional dessertspoonful, or rather more, of flour must be added.

LEMON SAUCE, for Sweet Puddings.

_Ingredients._—The rind and juice of 1 lemon, 1 tablespoonful of flour, 1 oz. of butter, 1 large wineglassful of sherry, 1 wineglassful of water, sugar to taste, the yolks of 4 eggs. _Mode._—Rub the rind of the lemon on to some lumps of sugar; squeeze out the juice, and strain it; put the butter and flour into a saucepan, stir them over the fire, and when of a pale brown, add the wine, water, and strained lemon-juice. Crush the lumps of sugar that were rubbed on the lemon; stir these into the sauce, which should be very sweet. When these ingredients are well mixed, and the sugar is melted, put in the beaten yolks of 4 eggs; keep stirring the sauce until it thickens, when serve. Do not, on any account, allow it to boil, or it will curdle, and be entirely spoiled. _Time._—Altogether, 15 minutes. _Average cost_, 1_s._ 2_d._ _Sufficient_ for 7 or 8 persons.