Stop
this close, and let it stew, at least, five Hours; then lay your Beef in
the Dish, and pass the Liquor through a Sieve, and fill the Dish with it;
garnishing with Turnips, cut in Dice, boil'd tender, and then fry'd in
Hog's-Lard, and sliced Lemon, or you may bake your Rump of Beef, if you
will, for it is much the same. And this way you may likewise bake or stew a
Leg of Beef, or an Ox-Cheek, only break the Bones of the Leg of Beef, and
take out all the Bones of the Ox-Cheek, and take especially Care to clean
it, for it requires some nicety to do it well.
_Pepper-Mint Water,_ From the same.
Take Pepper-Mint six handfuls, cut it a little, and infuse it two Days in
six Quarts of clean Spirit; then draw it off in a cold Still, marking every
Bottle, as it fills, with a Number, for the first Bottle will be far the
strongest, the second less strong, and the third weaker than the second;
and so as we draw off more, they will be still weaker, till at last it
becomes almost insipid, and somewhat sourish, but take none of that; then
cover the Mouth of your Bottles with Papers prick'd full of Holes, and let
them stand a Day or two; then pour your first Bottle into a large earthen
glaz'd Pan; and to that the second, and then the third, and the fourth, and
so on, till by mixing they all become of a sufficient strength; then put
them in Bottles, with a Knob or two of double-refin'd Loaf-Sugar, and cork
them close.
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