Either way, you must put at the
last some juyce of Limon to it; and Amber and Musk if you will. You may do
it with halves or quartered Apples, in deep glasses, with store of gelly
about them. To have these clear, take the pieces out of the gelly they are
boiled in, with a slice, so as you may have all the rags run from them, and
then put neat clean pieces into clear gelly.
PRESERVED WARDENS
Pare and Core the Wardens, and put a little of the thin rind of a Limon
into the hole that the Core leaveth. To every pound of Wardens, take half a
pound of Sugar, and half a pint of water. Make a Syrup of your Sugar and
Water; when it is well scummed, put it into a Pewter dish, and your Wardens
into the Syrup, and cover it with another Pewter dish; and so let this boil
very gently, or rather stew, keeping it very well covered, that the steam
get out as little as may be. Continue this, till the Wardens are very
tender, and very red, which may be in five, or six, or seven hours. Then
boil them up to the height the Syrup ought to be to keep: which yet will
not be well above three or four months.
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