Quintessence of Lemon-peel.—(No. 408.)
Best oil of lemon, one drachm, strongest rectified spirit, two ounces, introduced by degrees till the spirit kills, and completely mixes with the oil. This elegant preparation possesses all the delightful fragrance and flavour of the freshest lemon-peel.
Obs. A few drops on the sugar you make punch with will instantly impregnate it with as much flavour as the troublesome and tedious method of grating the rind, or rubbing the sugar on it.
It will be found a superlative substitute for fresh lemon-peel for every purpose that it is used for: blanc mange, jellies, custards, ice, negus, lemonade, and pies and puddings, stuffings, soups, sauces, ragoûts, &c.
See also [No. 393].
Tincture of Lemon-peel.—(No. 408*.)
A very easy and economical way of obtaining, and preserving the flavour of lemon-peel, is to fill a wide-mouthed pint bottle half full of brandy, or proof spirit; and when you use a lemon, pare the rind off very thin, and put it into the brandy, &c.: in a fortnight it will impregnate the spirit with the flavour very strongly.
Essence of Celery.—(No. 409.)
- Brandy, or proof spirit, a quarter of a pint.
- Celery-seed bruised, half an ounce, avoirdupois weight.
Let it steep for a fortnight.