Lemon Rice. — Thickly peel a large Lemon ; cut the peel
into shreds, and boil them in a little water till soft.
Boil Jib. of well-washed rice in lqt. of new- milk with
a little caster sugar added ; when very soft, turn the rice
into a mould and set it in a cold place. Strain the boiled
Lemon-peel, pour over 1 teacupful of fresh water, put in
a stewpan with the strained juice of one Lemon✪ Lemon Rice and caster
sugar to taste, and let it stew gently for two hours. Turn
the rice into a dish, pour the syrup and shreds of Lemon-
peel over, and serve.
Lemon Rings. — Cut some Lemons in slices, then with a
knife carefully cut out all the pulp close to the white
pith. Boil the rings in salted water and, when soft, finish
as directed for Dried Lemon Slices.
Lemon Rocks. — Rub Jib. of loaf sugar on the rind of two
Lemons, then pound in a mortar, and pass it through a
fine wire sieve. Whisk the whites of two eggs to a stiff
froth, then mix in the sugar and beat the whole for twenty
minutes or half-an-hour. Spread a sheet of buttered paper
over a baking-tin, drop the mixture on it in small quan-
tities with a table-spoon, leaving them just as they fall,
and place them in a moderate oven until dry. Take the
rocks off the paper while warm.
Lemon Roll Cakes. — Slightly warm, without oiling, 2oz. of
butter, and beat it together with 2oz. of caster sugar ;
dissolve 1 table-spoonful of dry yeast in about J teacupful
of warm milk, then mix it and the butter in Jib. of Hour,
adding as much more warm milk as will be required to
form a light dough. Beat the dough thoroughly and mix
with it the grated peel of one Lemon, a few pieces of finely-
shred Lemon-peel, and two well-beaten eggs. Divide the
dough into two equal-sized portions, put them on a floured
paste-board, and mould them into long thin rolls. Place
on a baking-sheet, put them in a warm place until well
risen, then bake in a moderate oven. When cooked the
rolls should be of a pale yellow colour. Dust lightly over
with caster sugar, and serve.
Lemon Sauce. — (1) Put 2oz. of sugar into a saucepan with
the finely-chopped rind of a Lemon; pour in 1 breakfast-
cupful of water, boil for five minutes, and serve as required.
(2) Prepare 1 pint of butter sauce, and mix with it the
juice and pulp of one large Lemon freed from seeds. Boil
and finely pound a chicken’s liver and mix it with the
sauce. This sauce is generally served with boiled fowl.
For details respecting Culinary Processes , Utensils, Sauces, drc., referred to, see under their special heads.
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
851
Lemons — continued.
(3) Mix 1 table-spoonful of arrowroot 'smoothly with a
small quantity of cold water, then stir in about 1 pint of
boiling water, and pour it into a lined saucepan. Sweeten
to taste with loaf sugar that has been rubbed on the
yellow rind of one Lemon, and squeeze in the Lemon-
juice. Stir the sauce over the fire until thickened and
boiling, when it will be ready for serving.
Lemon Sauce for Boiled Fowls. — (1) Select a large
Lemon, peel it, cut it in slices, pick out all the pips, and
cut each slice into small square pieces. Boil a fowl’s liver,
chop and add it to the Lemon, pour h pint of hot melted
butter✪ Lemon Sauce for Boiled Fowls over it, stir well, and serve in a sauceboat with the
fowl.
Page 315 · 2 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 Rice. — Thickly peel a large Lemon ; cut the peel into shreds, and boil them in a little water till soft. Boil 1/2 lb. of well-washed rice in 1 qt.qt. of new- milk with a little caster sugar added ; when very soft, turn the rice into a mould and set it in a cold place. Strain the boiled Lemon-peel, pour over 1 teacupful of fresh water, put in a stewpan with the strained juice of one Lemon and caster sugar to taste, and let it stew gently for two hours. Turn the rice into a dish, pour the syrup and shreds of Lemonpeel over, and serve.
Lemon Rings. — Cut some Lemons in slices, then with a knife carefully cut out all the pulp close to the white pith. Boil the rings in salted water and, when soft, finish as directed for Dried Lemon Slices.
Lemon Rocks. — Rub 1/2 lb. of loaf sugar on the rind of two Lemons, then pound in a mortar, and pass it through a fine wire sieve. Whisk the whites of two eggs to a stiff froth, then mix in the sugar and beat the whole for twenty minutes or half-an-hour. Spread a sheet of buttered paper over a baking-tin, drop the mixture on it in small quantities with a table-spoon, leaving them just as they fall, and place them in a moderate oven until dry. Take the rocks off the paper while warm.
Lemon Roll Cakes. — Slightly warm, without oiling, 2 oz. of butter, and beat it together with 2 oz. of caster sugar; dissolve 1 table-spoonful of dry yeast in about 1/4 teacupful of warm milk, then mix it and the butter in 1/2 lb. of flour, adding as much more warm milk as will be required to form a light dough. Beat the dough thoroughly and mix with it the grated peel of one Lemon, a few pieces of finelyshred Lemon-peel, and two well-beaten eggs. Divide the dough into two equal-sized portions, put them on a floured paste-board, and mould them into long thin rolls. Place on a baking-sheet, put them in a warm place until well risen, then bake in a moderate oven. When cooked the rolls should be of a pale yellow colour. Dust lightly over with caster sugar, and serve.
Lemon Sauce. — (1) Put 2 oz. of sugar into a saucepan with the finely-chopped rind of a Lemon; pour in 1 breakfast-cupful of water, boil for five minutes, and serve as required.
(2) Prepare 1 pint of butter sauce, and mix with it the juice and pulp of one large Lemon freed from seeds. Boil and finely pound a chicken’s liver and mix it with the sauce. This sauce is generally served with boiled fowl.
For details respecting Culinary Processes , Utensils, Sauces, drc., referred to, see under their special heads.
Lemons — continued.
(3) Mix 1 table-spoonful of arrowroot smoothly with a small quantity of cold water, then stir in about 1 pint of boiling water, and pour it into a lined saucepan. Sweeten to taste with loaf sugar that has been rubbed on the yellow rind of one Lemon, and squeeze in the Lemonjuice. Stir the sauce over the fire until thickened and boiling, when it will be ready for serving.
Lemon Sauce for Boiled Fowls. — (1) Select a large Lemon, peel it, cut it in slices, pick out all the pips, and cut each slice into small square pieces. Boil a fowl’s liver, chop and add it to the Lemon, pour 1/2 pint of hot melted butter over it, stir well, and serve in a sauceboat with the fowl.
Records on this page
Lemon RiceLemon Sauce for Boiled Fowls