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Updated: June 19, 2025
Celery seed, dried lemon-peel, and other spicy things can thus be combined and ready for the moment's call. Dig a pit eight or ten feet square, and as deep in the cellar. Lay a double wall with brick; fill between with pulverized charcoal; cover the bottom also double with the same or tan-bark.
"We can scarcely afford raisins," he interrupted: "couldn't you manage without raisins?" "Oh, I dare say," said Gretchen, doubtfully. "There is also candied lemon-peel." Johannes whistled. "Ach, we can't run to that," he said. "No, indeed," assented Gretchen; "but we must have suet and yeast." "I don't see the necessity," quoth Johannes.
His recent despondency, not to say despair, was gone in a moment. I never saw a man so thoroughly enjoy himself amid the fragrance of lemon-peel and sugar, the odour of burning rum, and the steam of boiling water, as Mr. Micawber did that afternoon.
Strain it through a thin cloth, and set it away for use. When it is to be taken, warm a tea-cupful, sweeten it with sugar, and add a little grated lemon-peel. Mix three table-spoonfuls of arrow root powder in a tea-cup of water till quite smooth, cover it, and let it stand a quarter of an hour.
Take Tench, fresh from the Pond, gut them, and clear them from their Scales; then put them into a Stew-pan, with as much Water as will cover them, some Salt, some whole Pepper, some Lemon-Peel, a stick of Horse Radish, a bunch of sweet Herbs, and a few Cloves; then boil them till they are tender, and when they are enough, take some of the Liquor, and put to it a Glass of White Wine, and a little Lemon-juice, or Verjuice, and an Anchovy shred.
Or you may cover the mince with a thick layer of grated bread, moistened with a little butter, and browned on the top with a salamander, or a red hot shovel. Season it to your taste with cayenne pepper and nutmeg, grated lemon-peel, and lemon-juice. Set the pan on hot coals, and let the ingredients simmer till well warmed, stirring them well to prevent their burning.
This is a very nice method of preparing them for breakfast or tea. Simmer one pound of white sugar in a quarter of a pint of water, which pour hot upon eight well-beaten eggs; beat till cold, when add one pound of matso flour, a little grated lemon-peel, and bake in a papered tin, or in small tins; the cake must be removed while hot.
Take a leg of veal, take off the thick part and cut in thin slices for collops, beat them with a paste-pin 'till they be very thin; season them with mace, pepper and salt; fry them over a quick fire, not over brown; when they are fried put them into a stew-pan with a little gravy, two or three spoonfuls of white wine, two spoonfuls of oyster-pickle if you have it, and a little lemon-peel; then shake them over a stove in a stew-pan, but don't let them boil over much, it only hardens your collops; take the fat part of your veal, stuff it with forc'd-meat, and boil it; when it is boiled lay it in the middle of your dish with the collops; lay about your collops slices of crisp bacon, and forc'd-meat-balls.
Fill with stewed dried apples; aggravate with cloves, lemon-peel, and slabs of citron; add two portions of New Orleans sugars, then solder on the lid and set in a safe place till it petrifies. Serve cold at breakfast and invite your enemy. RECIPE FOR GERMAN COFFEE Take a barrel of water and bring it to a boil; rub a chicory berry against a coffee berry, then convey the former into the water.
Take the whitest and the thickest seam tripe you can get, cut the white part in thin slices, put it into a stew-pan with a little white gravy, juice of lemon and lemon-peel shred, also a spoonful of white wine; take the yolks of two or three eggs and beat them very well, put to them a little thick cream, shred parsley, and two or three chives if you have any; shake altogether over the stove while it be as thick as cream, but don't let it boil for fear it curdle.
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