If your Currans are
pick'd from the Stalks, or if they are in Bunches, then let the Syrup be
half cold, and pour it into the Glasses; and then put in your Bunches,
placing them as you would have them situated, and as it cools, they will
fix in their several Stations; cover the Glasses then with white Paper.
_Note_, The red Currans ought to be done by themselves, and the white by
themselves, for both together will make a disagreeable Mixture.
To dry _Apricots._ From Mrs. _Walsingham_ of _Suffolk._
Chuse for this use, the large Turkey or Roman-Apricot, almost ripe; Stone
them, and pare them; then throw them into cold Water, with the Parings;
weigh the pared Apricots, and prepare an equal weight of fine Sugar
powder'd; then put some of the Water the Apricots were steep'd in, to the
Sugar, and boil them to a candy'd height: you may then put in your
Apricots, and boil them till they are clear, and when they have lain a few
Days, in the Syrup, lay them upon a fine Wyre-Sieve, and dry them in a warm
Place. Then, when they are done, put them in oaken Boxes, with Papers
between them.
To stew a Rump of _Beef._ From Mrs. _L----_
Take a small Rump of Beef, lay it in a long Pan, deep enough to allow your
Beef to be cover'd; then put to it a Pint of Ale, a Quart of Claret, half a
Pint of Verjuice, or the Juice of two large Lemons; and as much Water
added, as will make Liquor enough to cover it, a Crust of Bread burnt, an
Anchovy, some bits of Lemon-Peel, a bunch of sweet Herbs, two large
_Hertfordshire_ Turnips cut in dice, two large Onions cut in halves, some
Pepper and Salt, a Nutmeg sliced, a few Cloves, and a little Mace.
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