* * * * *
Of Lemmons.
[Illustration: Lemmon.]
_A Lemmon Sallet._
Take Lemmons, rub them upon a Grate, to make their rinds smooth, cut
them in halves, take out the meat of them, and boyle them in faire
water a good while, changing the water once or twice in the boyling,
to take away the bitternesse of them, when they are tender take them
out and scrape away all the meat (if any be left) very cleane, then
cut them as thin as you can (to make them hold) in a long string, or
in reasonable short pieces, and lay them in your glasse, and boyling
some of the best _White_-wine vineger with shugar, to a reasonable
thin Syrupe, powre it upon them into your glasse, and keep them for
your use.
_To Preserve Oranges or Lemmons_.
Take your _Oranges_ or _Lemmons_, lay them in water three dayes, and
three nights, to take away their bitternesse, then boyle them in faire
water till they be tender, make as much Syrupe for them as will make
them swim about the pan, let them not boyle too long therein, for it
will make the skins tough; then let them lie all night in the Syrupe,
to make them take the Syrupe in the morning, boyle the Syrupe to his
thicknesse, and put them in gally pots or glasses, to keep all the
yeare, and this is the best way to Preserve _Orenges, Lemmons_, or
_Citrons_.
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