Limes are, in most parts, usually gathered from
September to the end of January ; but the Montserrat
plantations yield all the year round. The fruit is
sliced and afterwards squeezed until all the juice has
been expressed. The choicest yield is promptly headed
eip in casks, so that it piay not suffer from exposure to
the air; but inferior yields are boiled down for the use
of the citric acid makers.
The juice of the Limes as exported from Montserrat,
one of the principal localities of its preparation, is not
always quite so bright and clean as may be desirable.
When this is the case it can be clarified as follows :
Pour the Lime-juice into a bowl, and to every quart
add loz. of well-burnt and finely-powdered animal char-
coal. Let it stand for about twelve hours, filter it into
small bottles, cork them down securely, and put in a
co. 1 place. In a few days’ time a thick crust will form
underneath the corks, and the mucilage will sink to the
bottom. It is then ready for use.
Lime-juice Cordial is or should be prepared from
the juice of Limes, and has obtained great favour in
this country as a refreshing, healthy beverage, especially
for summer use. It is made as follows :
(1) Put lib. of double-refined pounded and sifted sugar
into a basin; pour in 1 pint of Lime-juice✪ Lime-juice Cordial (Method 1) and stir well
with a silver or plated spoon until the sugar has dissolved.
Pour into a bottle, cork and seal it, and put away in a
dry cool place until wanted for use.
(2) Mix together in a large stone jar pints of strong
syrup, 1 pint of Lime juice, 2 pints of water, 1 drachm of
essence of Lemon, and 2oz. of triple orange-flower water✪ Lime-juice Cordial (Method 2).
Let these blend together, shake the jar occasionally, and
keep well corked.
LIMPETS— If it were more generally known that
these superabundant rock-fish (see Fig’. 1075) ( Acmsea
testudinalis) are very good to eat, it is just possible
that their numbers would di-
minish rapidly seeing that
they are declared by epicures
to be tasty, and capable of
being cooked in any way that
is suitable to oysters.
LINEN. — See Table-
Linen.
LING. — This fish ( Molva
vulgaris) may be described as
a very large species of cod,
which frequents the seas of
Northern Europe, and finds
its way into our markets
chiefly as “ salted cod.” As
a rule the flesh is considered
coarse and unpalatable, but
if well treated by the cook
gives good results.
Ling Pie. — Cut cfF a piece from
the thin part of a Ling, wash it well, and soak to extract
the salt. Then put it into a saucepan with water and boil
slowly until quite cooked. Take it out, skin and slice it,
and put the pieces in a pie-disli, alternately with slices of
hard-boiled egg, sprinkling over with chopped parsley, and
putting a few bits of butter here and there; continue in
this way until all is used, and the dish full. Pour in a
teacupful or so of rich gravy seasoned with ground mace
and pepper, put a crust of puff paste over the top, and
bake. When done lift up the crust, pour in 1 teacupful
of hot cream✪ Ling Pie, and serve.
Ling — continued.
Page 344 · 3 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
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Limes are, in most parts, usually gathered from
September to the end of January ; but the Montserrat
plantations yield all the year round. The fruit is
sliced and afterwards squeezed until all the juice has
been expressed. The choicest yield is promptly headed
eip in casks, so that it piay not suffer from exposure to
the air; but inferior yields are boiled down for the use
of the citric acid makers.
The juice of the Limes as exported from Montserrat,
one of the principal localities of its preparation, is not
always quite so bright and clean as may be desirable.
When this is the case it can be clarified as follows :
Pour the Lime-juice into a bowl, and to every quart
add loz. of well-burnt and finely-powdered animal char-
coal. Let it stand for about twelve hours, filter it into
small bottles, cork them down securely, and put in a
co. 1 place. In a few days’ time a thick crust will form
underneath the corks, and the mucilage will sink to the
bottom. It is then ready for use.
Lime-juice Cordial is or should be prepared from
the juice of Limes, and has obtained great favour in
this country as a refreshing, healthy beverage, especially
for summer use. It is made as follows :
(1) Put lib. of double-refined pounded and sifted sugar
into a basin; pour in 1 pint of Lime-juice and stir well
with a silver or plated spoon until the sugar has dissolved.
Pour into a bottle, cork and seal it, and put away in a
dry cool place until wanted for use.
(2) Mix together in a large stone jar pints of strong
syrup, 1 pint of Lime juice, 2 pints of water, 1 drachm of
essence of Lemon, and 2oz. of triple orange-flower water.
Let these blend together, shake the jar occasionally, and
keep well corked.
LIMPETS— If it were more generally known that
these superabundant rock-fish (see Fig’. 1075) ( Acmsea
testudinalis) are very good to eat, it is just possible
that their numbers would di-
minish rapidly seeing that
they are declared by epicures
to be tasty, and capable of
being cooked in any way that
is suitable to oysters.
LINEN. — See Table-
Linen.
LING. — This fish ( Molva
vulgaris) may be described as
a very large species of cod,
which frequents the seas of
Northern Europe, and finds
its way into our markets
chiefly as “ salted cod.” As
a rule the flesh is considered
coarse and unpalatable, but
if well treated by the cook
gives good results.
Ling Pie. — Cut cfF a piece from
the thin part of a Ling, wash it well, and soak to extract
the salt. Then put it into a saucepan with water and boil
slowly until quite cooked. Take it out, skin and slice it,
and put the pieces in a pie-disli, alternately with slices of
hard-boiled egg, sprinkling over with chopped parsley, and
putting a few bits of butter here and there; continue in
this way until all is used, and the dish full. Pour in a
teacupful or so of rich gravy seasoned with ground mace
and pepper, put a crust of puff paste over the top, and
bake. When done lift up the crust, pour in 1 teacupful
of hot cream, and serve.
Ling — continued.