Ling Soup. — Clean about 31b. of Ling, cut the flesh into
fillets, and put the bones into a stewpan with any other
fish-bones that are obtainable; add also 61b. of leg of beef,
cover with water, and boil. Add two each of onions,
carrots, and turnips cut in pieces, also a few allspice, and
continue to boil until all the goodness is extracted. Put
jib. each of butter and lean ham into a stewpan on the
tire, put in a little each of basil, marjoram, parsley, and
thyme, let them sweat until cooked, and then add suili-
cient flour to thicken the soup. When the soup is ready,
strain it into the pan with the flour, mix until smooth,
and boil for an hour. Strain through a very line sieve,
add 1 or 2 wineglassfuls of Madeira, and salt, pepper,
and cayenne to taste. Cut the fillets of Ling into pieces
about lin. square, having first removed the skin, fry them
in butter, seasoning with salt and pepper, drain them free
from fat, put them into a tureen, pour over the sou]), and
serve. A few oysters added with their liquor are an
improvement.
Stewed Ling. — Have ready a frying pan warm cn the fire ;
into this put about lib. of Ling, cut up into slices and
well rubbed with flour, and fry until well browned.
Piemove this to the side of the pan and in it fry a small
stick of celery and a small onion cut into slices or p eces ;
put these into a saucepan with 1 breakfast-cupful of stock ;
mix in j, table spoonful of flour, and add a small piece
of lemonqieel, one or two sprigs of parsley, a blade of
mace, a few peppercorns✪ Ling Soup, and salt to taste. Bring the
liquor to the boil, add the fish, and simmer gently at the
side of the fire or stove until the fish is done (it will take
from fifteen to twenty minutes). Place the slices of fish
on a hot dish, strain the liquor, pour it over them, and
serve. Hard-boiled eggs, cut into slices, make a good
garnish for this dish.
LINSEED. — The seed of flax from which Linseed
oil is obtained. It is exceedingly glutinous and slightly
aromatic in flavour; hence it is much used for invalids,
in the form of “ tea,” which may be prepared from any
of the following receipts :
Linseed Tea. — (1) Pour Iqt. of boiling water on foz. of
bruised Linseed and ljoz. of sliced liquorice root✪ Linseed Tea (Method 1) ; cover,
and let it stand near the fire for four hours, then strain,
and it is fit for use.
(2) Boil 3 table-spoonfuls of Linseed in 1 pint of water
for ten minutes. Strain the water into a jug, put two
lemons cut in slices with it, 1 wineglassful of wine, either
port or sherry, and sweeten to taste with moist si: g✪ Linseed Drink for Invalidsar.
This makes a relishing drink for invalids.
(3) Put 2oz. of Linseed in a saucepan, with loz. of
barley sugar, a little finely-slired lemon-peel, and H pints
of water. Let it simmer gently for two hours, flavour
with a little lemon-juice✪ Lemon and Linseed Drink, strain, and let it stand. It may
be drank either warm or cold.
(4) Put 1 teaspoonful of Linseed, the strained juice of
half a lemon, ancl foz. of loaf sugar in a jug ; pour over
them 1 pint of boiling water, put a plate on the jug, and
let it stand till cold. This drink is much used for coughs ;
more Linseed may be used if liked.
LIQUEURS.— See Cordials and Liqueurs.
Page 345 · 6 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
Ling Soup. — Clean about 31b. of Ling, cut the flesh into fillets, and put the bones into a stewpan with any other fish-bones that are obtainable; add also 61b. of leg of beef, cover with water, and boil. Add two each of onions, carrots, and turnips cut in pieces, also a few allspice, and continue to boil until all the goodness is extracted. Put jib. each of butter and lean ham into a stewpan on the tire, put in a little each of basil, marjoram, parsley, and thyme, let them sweat until cooked, and then add sufficient flour to thicken the soup. When the soup is ready, strain it into the pan with the flour, mix until smooth, and boil for an hour. Strain through a very fine sieve, add 1 or 2 wineglassfuls of Madeira, and salt, pepper, and cayenne to taste. Cut the fillets of Ling into pieces about lin. square, having first removed the skin, fry them in butter, seasoning with salt and pepper, drain them free from fat, put them into a tureen, pour over the soup, and serve. A few oysters added with their liquor are an improvement.
Stewed Ling. — Have ready a frying pan warm on the fire ; into this put about lib. of Ling, cut up into slices and well rubbed with flour, and fry until well browned. Piemove this to the side of the pan and in it fry a small stick of celery and a small onion cut into slices or pieces ; put these into a saucepan with 1 breakfast-cupful of stock ; mix in j, table spoonful of flour, and add a small piece of lemon-peel, one or two sprigs of parsley, a blade of mace, a few peppercorns, and salt to taste. Bring the liquor to the boil, add the fish, and simmer gently at the side of the fire or stove until the fish is done (it will take from fifteen to twenty minutes). Place the slices of fish on a hot dish, strain the liquor, pour it over them, and serve. Hard-boiled eggs, cut into slices, make a good garnish for this dish.
LINSEED. — The seed of flax from which Linseed oil is obtained. It is exceedingly glutinous and slightly aromatic in flavour; hence it is much used for invalids, in the form of “ tea,” which may be prepared from any of the following receipts :
Linseed Tea. — (1) Pour Iqt. of boiling water on foz. of bruised Linseed and ljoz. of sliced liquorice root ; cover, and let it stand near the fire for four hours, then strain, and it is fit for use.
(2) Boil 3 table-spoonfuls of Linseed in 1 pint of water for ten minutes. Strain the water into a jug, put two lemons cut in slices with it, 1 wineglassful of wine, either port or sherry, and sweeten to taste with moist sugar. This makes a relishing drink for invalids.
(3) Put 2oz. of Linseed in a saucepan, with 1oz. of barley sugar, a little finely-slired lemon-peel, and 1½ pints of water. Let it simmer gently for two hours, flavour with a little lemon-juice, strain, and let it stand. It may be drank either warm or cold.
(4) Put 1 teaspoonful of Linseed, the strained juice of half a lemon, and 1oz. of loaf sugar in a jug ; pour over them 1 pint of boiling water, put a plate on the jug, and let it stand till cold. This drink is much used for coughs ; more Linseed may be used if liked.
LIQUEURS.— See Cordials and Liqueurs.
Records on this page
Ling SoupStewed LingLinseed Tea (Method 1)Linseed Tea (Method 2)Linseed Drink for InvalidsLemon and Linseed Drink