Cassell's dictionary of cookery

Peel, Orange and Lemon.— The rinds of the orange and lemon may be classed amongst the aromatic condiments. They owe their high flavour to the essential oil they contain, which is extracted, and sold as the essence of oranges and lemons. A few drops of this essential oil is quite as useful as the peel itself : besides it has the advantage of being easily preserved, whereas the peel when dried loses in course of time most of its flavour, from the essential oil escaping. Peels of Fruits, To Preserve the.— The portion of the peel to be preserved should be separated from the rest and dried in a gentle heat. Pemmican. — Pemmican is a preparation of preserved meat, made by cutting lean meat into thin steaks, drying these thoroughly, reducing the substance to powder, and mixing it with melted fat, or beef suet. It is an indispensable article for the Arctic voyager, and constitutes an important item in the supplies furnished by the Hudson's Bay Company to their employes. The following is an account given by Sir John Richardson of the preparation of pemmican for use in the search for Sir John Franklin: — "The round or buttock of beef, of the best quality, having been cut into thin steaks, from which the fat and membranous parts were pared away, was dried in a maltkiln over an oak fire until its moisture was entirely dissipated, and the fibre of the meat became friable. It was then ground in a malt-mill, when it resembled finely-grated meat. Being next mixed with an equal quantity of melted beef suet, or lard, the preparation of plain pemmican was complete ; but to render it more agreeable to the unaccustomed palate, a proportion of the best Zante currants -was added to part of it, and part was sweetened with sugar. Both these kinds were much approved of in the sequel, but more especially that to which the sugar had been added. After the ingredients had been wall incorporated by stirring, they were transferred to tin canisters capable of containing eighty-five pounds each, and having been firmly rammed down, and allowed to contract further by cooling, the air was completely expelled by filling the canister to the brim with melted lard through a small hole left in the end, which was then covered with a piece of tin, and soldered up. Finally the canister was painted and lettered according to its contents." Penguin.- — The common penguin is the size of a duck ; the great penguin is as large as a goose. It is only used as food in rare circumstances. Pennant describes the Patagonian penguin as follows : — They are very fat, but taste fishy, not unlike our pufiins. As they are very fuU of blood, it is necessary to cut off their heads as soon as they are kiUed, in order that it may run out. It is also requisite that they should be flayed, for without these precautions their flesh is scarcely eatable. When salted, it becomes good food. Sir II. Hopkins preserved in this way sixteen hogsheads, which served as beef above two months.