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No. 62—APPLE DRINK.
Quantity for 1 Quart.
- 1½ lbs. of sweet-sour apples
- ¾ Qt. of water
- 1 tbsp. of lemon juice
- ⅛ lb. of sugar
- ¾ pt. of white wine
Preparation: Clean away the bud-end of the apples, cut the fruit into pieces and boil slowly in the ¾ quart of water until quite soft; after cooking, rub through a thin cloth, add the white wine, sugar and lemon juice. Serve this beverage either hot or cold.
No. 63—WATER WITH LEMON JUICE
Quantity for 1 Quart.
- 1 qt. of water
- Rind of 1 lemon
- 1 cupful of sugar
- 4 tbsps. of sherry wine
Preparation: Put the thinly pared rind of a lemon into boiling water and cover. When cold, pass through a sieve and mix into it the sugar and sherry.
The following Recipe belongs under Chapter 8 and is an omission from page 151:
No. 61—SALMON STEAK.
Quantity for 6 Persons.
- 2½–3 lbs. of salmon in 6 slices
- 9 tsps. of lemon juice
- 2 medium sized onions
- 1 bunch of parsley
- Pepper
- 12 tbsps. of fine oil
- Salt
Preparation: The steaks should be cut in 6 neat medium sized pieces from the middle of the fish, sprinkle with salt and pepper, pour 1½ tablespoonfuls of lemon juice on each steak, the onion must be thinly sliced, and the slices put on the steaks, also the parsley; then spread 1 tablespoonful of oil on each steak and let them lie for 1½ hours; get cooking utensil very hot, then remove the onions and parsley from each slice of fish, spread another tablespoonful of oil on each and broil for 5 minutes. Serve on a hot platter and garnish with lemon slices and parsley. An olive sauce should be served with this dish.
