Cassell's dictionary of cookery

Ling, Slices of, Stewed.— Cut about one pound of fresh ling into slices nearly threequarters of an inch thick, rub them over with pepper and salt, and fry them in boiling fat for about ten minutes. Place them in a stewpan, and cover them with a little stock. Put with them a sprig of parsley, a stick of celery, a quarter of a blade of mace, a quarter of a teaspoonful of white pepper, and a small piece of thin lemon-rind, and simmer gently for half an hour. Put the slices on a hot dish, and after straining the gravy, and thickening with flour and butter, pour it boiling over them. Serve as hot as possible. A tea-spoonful of lemonjuice may be added or not. Probable cost, 8d. Sufficient for two persons. Linseed. — This is the seed of the flax plant. It is small, oval, oblong, acute at the extrenuties, glossy, and brown. Internally it is white. The taste of linseed is mucilaginous and oily. The infusion of linseed in boiling water yields a demulcent mucilage, which is much used as a domestic medicine in coughs {.see Linseed Tea). The linseed should not be boiled in the water, as that extracts the oil contained in the linseed as well as the mucilage, and renders the decoction nauseating. Linseed Tea (Invalid Cookery). — Put an ounce of linseed into a jug, pour over it a pint of boiling water, cover closely, and let it stand for half an hour. Pour it into another jug, and serve either hot or cold. Half an ounce of Spanish liquorice may be put with the linseed if the tea be wanted for any one with a cough. Sufficient for one person. Liqueurs.— The name liqueur is applied to any alcoholic preparation flavoured, perfumed, or sweetened so as to be more agreeable to the taste. These preparations are very numerous ; the following are amongst the principal : — ■ Absinthe, whichis spirit sweetened and flavoured with the young tops of a species of artemisia. Aniseed cordial, made by imparting to weak spirit the flavour of aniseed, coriander, and sweet fennel seed, and sweetening it with a highlyclarified syrup of refined sugar. Clove cordial, flavoured with bruised cloves, and coloured with burnt sugar. Curac^'oa, of which the reader will find an account under its proper heading. Kirschwasser is made in Germany and Switzerland from cherry-juice fermented. The name j signifies cherry-water. Large quantities are j manufactm-ed in the Black Forest. This liqueur j always contains some prussic acid from the I cherry-stones, and sometimes so much as to be I almost poisonous. In Kiimmel, or Doppel- Kiimmel, we have the chief liqueur of Russia. It is prei^ared in the usual way with sweetened spuit, flavoured with cumin and caraway-seeds, the latter being genei'ally so largely employed as to conceal any other flavour. The principal seat of its manufacture is Eiga; a superior sort of Kiimmel, however, is made at Weissenstein, in Esthonia. The principal difference between the Riga and the Weissenstein article lies in the greater purity of the spirit used at the latter place. Maraschino is distilled fi-om bruised cherries. The wild fruit is not used, but a delicately-flavoured variety grown only in Dahnatia. Noyau, or Cremo de Noyau, is a sweet cordial flavoured with bitter almonds (bruised). Peppermint is a common liqueur, much in demand amongst the lower classes in the metropolis.