The encyclopaedia of practical cookery

(2) Peel a Lemon, cut it in slices, and take out all the pips ; put the liver of a fowl in a mortar and pound it, moistening with a few table-spoonfuls of good gravy. Put a lump of butter in a small stewpan, pour in the pounded liver and gravy, add the slices of Lemon and a small piece of the peel, and stir the whole over the fire until boiling. Season to taste with salt, pepper, and a small quantity of cayenne, and serve. (3) Thinly pare the rind of a small Lemon, put it into a saucepan with a sprig of Lemon-thyme and a few white peppercorns, pour in 1 pint of thick cream, and let it simmer gently by the side of the fire till well flavoured with the Lemon-peel. Strain the cream through a fine hair sieve, return it to the saucepan, put in 1/2 lb. of butter that has been worked with 1/2 table-spoonful of flour, and stir it over the fire till thick and boiling ; then mix in the strained juice of a Lemon, keeping it well stirred. When the fowls are ready and dished, mix a little hot gravy with the sauce, season to taste with salt, and serve with the fowls. Lemon Sauce for Fish. — Squeeze and strain the juice of a large Lemon into a lined saucepan; put in with it 1/2 lb. of butter, and pepper and salt to taste. Beat it over the fire till thick and hot, but do not let it boil. When done, mix with the sauce the beaten yolks of two eggs. It is then ready to be served. Lemon Sauce for Buddings. — Boil 1 pint of water and 1 breakfast-cupful of sugar for five minutes, then stir in 3 large teaspoonfuls of cornstarch previously mixed with a little cold water, continue stirring over the fire for eight or ten minutes, then add the grated rind and juice of one Lemon and 1 table-spoonful of butter. When the butter is melted, the sauce is ready to be served. Lemon Sherbet. — (1) Thinly pare one Lemon, and squeeze on the rind the juice of two, taking care to keep back the pips. Mix with it 4 table-spoonfuls of loaf sugar and 1 breakfast-cupful of water. When the sugar has dissolved (it will take about half-an-hour) pour in 2 breakfast-cupfuls of water. Strain and use. It can be iced or not as preferred. (2) Soak 1 table-spoonful of gelatine in a little water ; pour 1 qt. of boiling water over it, and add the strained juice of five Lemons and 2 breakfast-cupfuls of caster sugar. When cool, turn it into the freezing-pot and freeze. (3) Squeeze the juice from twelve Lemons, then cut the rinds in slices and pour over them 6qts. of boiling water. Mix 3 lb. of caster sugar with the Lemon-juice, previously straining it. Add 3 table-spoonfuls of arrowroot to 1 qt. of milk, stir it over the fire in a stewpan till boiling, then mix in the Lemon-juice and sugar. Strain the water from the sliced Lemon, put it in the freezing-pot, and when it begins to freeze stir in the thickened milk and the lightly-beaten whites of six eggs. (4) Boil 1 lb. of sugar in 1 pint of water ; grate the rinds of two large Lemons into a basin, squeeze the juice in, taking care to keep back the pips, pour the boiling syrup on them, and let it remain till cold. Mix 1 pint of cold water with the above preparation, strain it into a freezer, and freeze ; when pretty well frozen, mix in the whites of three eggs beaten to a stiff froth, and freeze again. (5) Squeeze and strain the juice of six Lemons. Make a thick syrup of 1 Alb. of loaf sugar and pour it hot over Lemons — continued.