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Updated: June 19, 2025
So the Marchioness and the gay Swiveller, with their happy gift of transforming a shred of lemon-peel and copious libations of pure water into nectar, might have walked the Christmas streets of New York as those of Ormus and of Ind. Lafayette, with the gold snuff-box in which the freedom of the city was presented to him, could not have been freer of it.
SAUCE for a NECK of VEAL. Fry your veal, and when fried put in a little water, an anchovy, a few sweet herbs, a little onion, nutmeg, a little lemon-peel shred small, and a little white wine or ale, then shake it up with a little butter and flour, with some cockles and capers. To boil a LEG of LAMB, with the LOYN fry'd about it.
Pour this over your Fish, and serve it hot with a Garnish of BeetRoots sliced, some slices of Lemon-Peel, and some Horse-Radish scraped. To roast a Westphalia-Ham. From the same.
Then put it up in Gallypots, or in Glasses, and cover them with Papers, to keep for use. To make Paste of Pippins, or other fine Apples. From the same. Take large Golden-Pippins, or Golden-Rennets, and scald them, with their Skins on; then pare them, and take out the Cores, and beat them in a Marble Mortar very well, with a little Lemon-Peel grated.
Nothing further passed up to Mr Swiveller's dinner-time, which was at three o'clock, and seemed about three weeks in coming. At the first stroke of the hour, the new clerk disappeared. At the last stroke of five, he reappeared, and the office, as if by magic, became fragrant with the smell of gin and water and lemon-peel. 'Mr Richard, said Brass, 'this man's not up yet.
"I'm glad you don't really think that birds lay flour and lemon-peel," said Fred, and went on: "'The flesh tastes of " But the description was interrupted. Oscar and Emma came bursting into the kitchen together, and while Oscar stood as close to his aunt, as he could, on the right, Emma pulled her head down on the left and began whispering into her ear.
Take a fillet of veal, rub it with salt, and then with a sharp knife make deep incisions all over the surface, the bottom as well as the top and sides. Make a stuffing of grated stale bread, butter, chopped sweet marjoram, grated lemon-peel, nutmeg, pepper and salt, mixed up with beaten yolk of egg to bind and give it consistency.
Take a leg of mutton, loose the skin from the meat, be careful you do not cut the skin as you loosen it; then cut the meat from the bone, and let the bone and skin hang together, chop the meat small, with a little beef-suet, as you would do sausages; season it with nutmeg, pepper and salt, a few bread-crumbs, two or three eggs, a little dry'd sage, shred parsley and lemon-peel; then fill up the skin with forc'd-meat, and lay it upon an earthen dish; lay upon the meat a little flour and butter, and a little water in the dish; it will take an hour and a half baking; when you dish it up lay about it either mutton or veal chollops, with brown gravy sauce.
Another way. Pare your pippins nicely, cut them in halves, and take out the cores; to a quart of spring water, put a pound of double refined sugar, and a piece of lemon-peel; boil it almost to a syrup; take out the peel, and put in the pippins; boil them till they are pretty tender, then draw them to one side of the fire, and let them stew till clear; take them out carefully one at a time, and lay them in a china or earthen dish for use.
Allow half a pint of water to each pound of sugar; and when it is melted, set it on the fire in the preserving kettle, put in the apples, and boil them slowly till they are clear and tender all through, but not till they break; skimming the syrup carefully. After you have taken out the apples, add the lemon-juice, put in the lemon-peel, and boil it till quite transparent.
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