Orange or Lemon Tart
Take 6 large lemons, rub them well in salt, put them into salt and
water and let rest 2 days, change them daily in fresh water, 14 days,
then cut slices and mince as fine as you can and boil them 2 or 3
hours till tender, then take 6 pippins, pare, quarter and core them,
boil in 1 pint fair water till the pippins break, then put the half of
the pippins, with all the liquor to the orange or lemon, and add one
pound sugar, boil all together one quarter of an hour, put into a
gallipot and squeeze thereto a fresh orange, one spoon of which, with
a spoon of the pulp of the pippin, laid into a thin royal paste, laid
into small shallow pans or saucers, brushed with melted butter, and
some superfine sugar sifted thereon, with a gentle baking, will be
very good.
N.B. pastry pans, or saucers, must be buttered lightly before the
paste is laid on. If glass or China be used, have only a top crust,
you can garnish with cut paste, like a lemon pudding or serve on paste
No. 7.
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