The Cook's Oracle; and Housekeeper's Manual Part 59

In the same way you may get the essence of Seville orange-peel.

_Obs._ This method of procuring and preserving the flavour of lemon-peel, by making an _oleo-saccharum_, is far superior to the common practice of paring off the rind, or grating it, and pounding, or mixing that with sugar: by this process you obtain the whole of the fine, fragrant, essential oil, in which is contained the flavour.

_Artificial Lemon-juice._--(No. 407*.)

If you add a drachm of lump sugar, pounded, and six drops of No. 408, to three ounces of crystal vinegar, which is the name given to the pyroligneous vinegar, you will have an excellent subst.i.tute for lemon-juice--for fish sauces and soups, and many other culinary purposes. The flavour of the lemon may also be communicated to the vinegar by infusing some lemon-peel in it.

N.B. The pyroligneous vinegar is perfectly free from all flavour, save that of the pure acid; therefore, it is a very valuable menstruum for receiving impregnations from various flavouring materials.

The pyroligneous acid seems likely to produce quite a revolution in the process of curing hams, herrings, &c. &c. See TILLOCH'S _Philosophical Magazine_, 1821, No. 173, p. 12.

_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 subst.i.tute 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, ragouts, &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.

_Obs._--A few drops will immediately flavour a pint of broth, and are an excellent addition to pease, and other soups, and the salad mixture of oil, vinegar, &c. (No. 392.)

N.B. To make celery sauce, see No. 289.

_Aromatic Essence of Ginger._--(No. 411.)

Three ounces of fresh-grated[275-*] ginger, and two ounces of thin-cut lemon-peel, into a quart of brandy, or proof spirit (apothecaries'

measure); let it stand for ten days, shaking it up each day.

_Obs._--The proper t.i.tle for this would be "tincture of ginger:"

however, as it has obtained the name of "essence," so let it be called.

N.B. If ginger is taken to produce an immediate effect, to warm the stomach, or dispel flatulence, this is the best preparation.

_Essence of Allspice for mulling of Wine._--(No. 412.)

Oil of pimento, a drachm, apothecaries' measure, strong spirit of wine, two ounces, mixed by degrees: a few drops will give the flavour of allspice to a pint of gravy, or mulled wine, or to make a bishop. Mulled wine made with Burgundy is called bishop; with old Rhenish wine, cardinal; and with Tokay, Pope. RITTER'S _Weinlehres_, p. 200.

_Tincture[275-+] of Allspice._--(No. 413.)

Of allspice bruised, three ounces, apothecaries' weight.

Brandy, a quart.

Let it steep a fortnight, occasionally shaking it up; then pour off the clear liquor: it is a most grateful addition in all cases where allspice is used, for making a bishop, or to mulled wine extempore, or in gravies, &c., or to flavour and preserve potted meats (No. 503). See SIR HANS SLOANE'S _Obs. on Allspice_, p. 96.

_Tincture of Nutmeg._--(No. 413*.)

Is made with the same proportions of nutmeg and brandy, as ordered for allspice. See _Obs._ to No. 415.

_Essence of Clove and Mace._--(No. 414.)

Strongest spirit of wine, two ounces, apothecaries' measure.

Oil of nutmeg, or clove, or mace, a drachm, apothecaries' measure.

_Tincture of Clove._--(No. 415.)

Cloves bruised, three ounces, apothecaries' weight.

Brandy, one quart.

Let it steep ten days: strain it through a flannel sieve.

_Obs._--Excellent to flavour "bishop," or "mulled wine."

_Essence of Cinnamon._--(No. 416.)

Strongest rectified spirit of wine, two ounces.

Oil of Cinnamon, one drachm, apothecaries' measure.

_Tincture of Cinnamon._--(No. 416*.)

This exhilarating cordial is made by pouring a bottle of genuine cognac (No. 471,) on three ounces of bruised cinnamon (ca.s.sia will not do).

This restorative was more in vogue formerly than it is now: a tea-spoonful of it, and a lump of sugar, in a gla.s.s of good sherry or Madeira, with the yelk of an egg beat up in it, was called "_balsamum vitae_."