Marchpane Paste with Orange-Flower Water

One pound of almonds, one pound of sugar, one gill of orange flower-water and the juice of one lemon. Peel the almonds, wash them in cold water, drain on a cloth and pound them with the orange flower-water, adding the sugar and the lemon-juice; obtain a very fine paste and put it into a small saucepan to dry on a slow fire, turning it steadily until all the moisture evaporates and it detaches from the sides and bottom of the pan. A round bottomed saucepan or basin is far preferable to the flat ones, which are in general use.