Cover these close, and stew them gently, and when they are tender,
pour away the Sauce, and strain it; then take out the Steaks, and flour
them, and fry them; and when you put them in the Dish, thicken the Sauce,
and pour it over them. This way was much approved.
To make _Cologn's-Geneva._ From _Cologn._
Take good Brandy, one Gallon; then take two Pounds of Juniper-berries fresh
gather'd, and full ripe. Press these till you perceive a greenish Liquor
come from them; then put them into the Brandy, and let them remain about
ten Days: then pour them through a Cloth of coarse Linnen, and squeeze it,
and when you have the Liquor, if you find it too strong, you may add to it
some more Brandy, and half a Pound of fine Sugar to a Gallon. Then put it
in Flasks, or Bottles.
Then take the Pressings, and infuse them again in Brandy, for six or seven
Days, and distil them. This they call double _Cologn's_ Gin, and the best
is sold in _Holland_, at three Shillings and Six-pence _per_ Quart.
To make _Scots-Snuff,_ or pure _Tobacco-Snuff._ From Mr. _Hyslop._
Take the Leaves of good Tobacco, and spread them open; then dry them gently
in the Sun, or before the Fire, and strip them from the Stalks; when the
leafy part will crumble, between the Fingers; then put it into a Mill, and
with a Pestle rolling about it, the Tobacco will presently be ground, as
fine as Snuff; or else, if you have never a Mill, when your Tobacco will
break between the Fingers, lay it on an oaken Table, and pass the flat side
of a Knife over it, backwards and forwards, as if you was whetting it,
pressing it hard, and you will make fine Snuff.
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