Cassell's dictionary of cookery

Lemon Sauce for Fowls.— Take a fresh lemon, pare off the rind, and remove the thick white skin and the pips. Cut it into dice, and put it into half a pint of good melted butter. Make it thoroughly hot without bringing it to the point of boiling, and serve immediately ; half a tea-spoonful of finely-minced lemon-rind is sometimes added. Probable cost, 4d. Sufficient for three or four persons. Lemon Sauce, for Fowls, White. — Take about half a pint of white stock (or, failing this, boil the trimmings of the fowls with a little water), put it into a saucepan with the thin rind of a lemon, six white peppercorns, half a blade of mace, pounded, a quarter of a grated nutmeg, a small tea-spoonful of salt, and a bunch of parsley. .Simmer gently for twenty minutes. Strain the sauce, add half a pint of good cream or milk, thicken with a dessert-spoonful of flour mixed smoothly with a little cold milk, and boil gently a few minutes longer. Just before serving, add the strained juice of the lemon, but let the sauce cool a little before it is put in, and stir it well or it will curdle. If wanted very rich the sauce may be thickened with a little butter rolled in flour. Time, twenty minutes to flavour the stock. Probable cost. Is. if made with cream. Suffi. cient for half a dozen persons. Lemon Sauce for Puddings.— Put the rind and strained juice of a large lemon into a bowl. Pour over them a wine-glassful of sherry or raisin wine, and a wine-glassful of water. Let them infuse some time. Mix an ounce of fresh butter and an ounce of flour over the fire. When it is slightly browned gradually pour in the wine and water; add two table-spoonfuls of sugar, and boil gently until the mixture is quite smooth. Draw the saucepan from the fire, let the contents cool a minute, then add the Avell-beaten yolks of two eggs. Stir the mixture until it thickens, but it must not be allowed to boil after the eggs are added, or it will curdle. Time, four or five minutes to boil the Probable cost, 3d., exclusive of the sherry. Sufficient for four or five persons. Lemon Sauce for Puddings (another way). — Put the thin rind of a lemon and three table-spoonfuls of powdered sugar into a saucepan with half a pint of water. Simmer gently for twenty minutes, then add the juice of the lemon and a wine-glassful of gin. Strain and serve. Two or three drops of cochineal may be added, if liked. Probable cost, 3d. Sufficient for four or five persons. Lemon Sherbet.— Rub the yellow rind of five small lemons with three-quarters of a poimd of loaf sugar. Crush the latter to powder, put it into a saucepan with a pint of water, and sinamer gently until the sugar is dissolved. When cold, add the strained juice of the lemon. Take out the rind, and, in the usual way, serve in glasses. Time, a quarter of an hour to simmer the syrup. Probable cost, 8d. Sufficient for six or seven persons. Lemon Shrub (sec Orange or Lemon Shrub).