Lemon Dumplings. — (1) Mince 4lb. of beef-suet very finely,
then mix with it 4lb. of grated breadcrumb, jib. of caster
sugar, and the grated peel of one Lemon ; mix all together
with two well-beaten eggs. Form the preparation into
dumplings, and boil them, tied in cloths, for three-quarters-
of-an-hour. Serve while hot.
(2) Sift 2 teaspoonfuls of baking-powder and lib. of flour;
add to it the juice and finely-chopped rinds of two Lemons
and 41b. of caster sugar. Mix well, stir in two well-beaten
eggs anti sufficient milk to make a stiff dough, form this
into dumplings, tie separately in cloths, plunge them into
a saucepan ot boiling water, and boil for an hour. Serve
hot witn wine sauce.
(3f F’inely grate lib. of stale crumb of bread ; free 41b.
of beef-suet from skin, mince small, mix it with the bread-
crumbs, and add 41b. of caster sugar,✪ Lemon Dumplings (1) the grated rinds and
strained juice of two Lemons, and bind the whole with four
or five well-beaten eggs. Divide the mixture into equal
portions, mould into dumplings, plunge them into a sauce-
pan of boiling water, and boil for an hour. They should
he well covered with water, and the lid should be kept on
all the time. When cooked, take the dumplings out of
the saucepan, put then on a hot dish, and serve as quickly
as possible. They are very nice when accompanied by a
Lemon sauce.
Lemon Extract. —Cut the thinly-pared rinds of three Lemons
into shreds. Put the peel into a bottle, pour on it 1 pint of
brandy or whisky✪ Lemon Extract, and cork tightly. Shake the bottle
frequently for the first four or five weeks. This extract
will keep for years.
Lemon Flavouring. — (1) Rub the rinds of four Lemons
with 4lb. of lump sugar, put the sugar in a mortar with
2oz. of bitter almonds, blanched, pound them to a smooth
paste, put it into small jars, tie paper over, and keep
them in a dry store-closet till wanted for use.
(2) Peel the rinds off two large Lemons and partially dry
them in the open air ; bruise them in a stone mortar, pour
over lqt. of spirits of wine, and shake oc •asionally until
the colour is drawn out ; then add jpiz. of oil of Lemon, and
let it stand. When clear, filter it.
(3) Fill some wide-mouthed bottles with the thinly-pared
rind of some fresh Lemons ; put in the blanched kernels
of some plums or peaches, fill the bottles with brandy,
and leave them for one month. Strain the brandy off,
bottle it, and keep well corked till wanted.
(4) Pare the rind very thinly oft' twenty-five Lemons, and
put it into two bottles, each holding about lqt. ; fill up
with unsweetened gin, cork them, and leave for a month,
shaking occasionally di ring that time ; then drain the liquor
off into small bottles. The peel can be used for any pur-
pose and will keep for years.
Page 296 · 4 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
Lemon Dumplings. — (1) Mince 4lb. of beef-suet very finely, then mix with it 4lb. of grated breadcrumb, jib. of caster sugar, and the grated peel of one Lemon ; mix all together with two well-beaten eggs. Form the preparation into dumplings, and boil them, tied in cloths, for three-quartersof-an-hour. Serve while hot.
(2) Sift 2 teaspoonfuls of baking-powder and lib. of flour; add to it the juice and finely-chopped rinds of two Lemons and 41b. of caster sugar. Mix well, stir in two well-beaten eggs and sufficient milk to make a stiff dough, form this into dumplings, tie separately in cloths, plunge them into a saucepan of boiling water, and boil for an hour. Serve hot witn wine sauce.
(3f F’inely grate lib. of stale crumb of bread ; free 41b. of beef-suet from skin, mince small, mix it with the breadcrumbs, and add 41b. of caster sugar, the grated rinds and strained juice of two Lemons, and bind the whole with four or five well-beaten eggs. Divide the mixture into equal portions, mould into dumplings, plunge them into a saucepan of boiling water, and boil for an hour. They should he well covered with water, and the lid should be kept on all the time. When cooked, take the dumplings out of the saucepan, put then on a hot dish, and serve as quickly as possible. They are very nice when accompanied by a Lemon sauce.
Lemon Extract. —Cut the thinly-pared rinds of three Lemons into shreds. Put the peel into a bottle, pour on it 1 pint of brandy or whisky, and cork tightly. Shake the bottle frequently for the first four or five weeks. This extract will keep for years.
Lemon Flavouring. — (1) Rub the rinds of four Lemons with 4lb. of lump sugar, put the sugar in a mortar with 2oz. of bitter almonds, blanched, pound them to a smooth paste, put it into small jars, tie paper over, and keep them in a dry store-closet till wanted for use.
(2) Peel the rinds off two large Lemons and partially dry them in the open air ; bruise them in a stone mortar, pour over lqt. of spirits of wine, and shake occasionally until the colour is drawn out ; then add jpiz. of oil of Lemon, and let it stand. When clear, filter it.
(3) Fill some wide-mouthed bottles with the thinly-pared rind of some fresh Lemons ; put in the blanched kernels of some plums or peaches, fill the bottles with brandy, and leave them for one month. Strain the brandy off, bottle it, and keep well corked till wanted.
(4) Pare the rind very thinly oft' twenty-five Lemons, and put it into two bottles, each holding about lqt. ; fill up with unsweetened gin, cork them, and leave for a month, shaking occasionally di ring that time ; then drain the liquor off into small bottles. The peel can be used for any purpose and will keep for years.
Records on this page
Lemon Dumplings (1)Lemon Dumplings (3)Lemon Dumplings (2)Lemon Extract