While they boil, you must still be scumming them; then put
in your juyce of Limon to your last, and Amber, if you please; and after
let it boil half a dozen walms, but no more. Then take it from the fire,
and have ready some very thin Brown-paper, and clap a single sheet close
upon it, and if any scum remain, it will stick to the Paper. Then put your
quarters or slices into your Glasses, and strew upon them very small slices
of Limon or Orange (which you please) which you had before boiled; then
fill up your Glasses with your jelly.
For making your Pippin-liquor, you may take about some fourty Pippins to
two quarts of water, or so much as to make your Pippin-liquor strong of the
Pippins, and the juyce of about four Limons.
MY LADY DIANA PORTER'S SCOTCH COLLOPS
Cut a leg or two of Mutton into thin slices, which beat very well. Put them
to fry over a very quick fire in a pan first glased over, with no more
Butter melted in it, then just to besmear a little all the bottom of the
Pan. Turn them in due time. There must never be but one row in the pan, nor
any slice lying upon another; but every one immediate to the pan.
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