Take a quantity of good Herbs, such as Cherville, Spinage, Sallery, Leeks,
Beet-Cards, and such like, with two or three large Crusts of Bread, some
Butter, a bunch of sweet Herbs, and a little Salt; put these, with a
moderate quantity of Water, into a Kettle, and boil them an hour and half,
and strain off the Liquor thro' a Sieve, and it will be a good Foundation
for Soups, either of Asparagus Buds, Lettuce, or any other kind, fit for
Lent or Fast-days. These Herb Soups are sometimes strengthened with two or
three Yolks of Eggs, a little before they are serv'd to the Table.
As in this Month there is plenty of Oranges, so it is a proper Season to
make Orange-Wine, which is a most pleasant and refreshing Liquor in the
Summer Season. The following Receipt is an approved one for it.
To make Orange Wine. From Mrs. _E. B._
Take twenty Gallons of Water, and forty Pounds of fine Sugar, mix these
together, boil and clarify it with the Whites of Eggs: against this is
done, have two hundred middling Oranges, pared so thin that no White appear
upon the Rinds; and as soon as the Syrup is taken off the Fire, put the
Peels of five and twenty Oranges into it; and when the Liquor is quite
cold, put in the Juice of the Oranges, with some fresh Ale-Yeast spread
upon a warm Toast of white Bread; let this work two days, and then put it
into the Vessel or Cask, adding at the same time, two Gallons of white
_Port_ Wine; and then to every Gallon of Liquor, add an Ounce of Syrup of
Citron, or Syrup of Lemon, and in two Months time it be fit to bottle.
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