Chuse for this use, the large Turkey or Roman-Apricot, almost ripe; Stone
them, and pare them; then throw them into cold Water, with the Parings;
weigh the pared Apricots, and prepare an equal weight of fine Sugar
powder'd; then put some of the Water the Apricots were steep'd in, to the
Sugar, and boil them to a candy'd height: you may then put in your
Apricots, and boil them till they are clear, and when they have lain a few
Days, in the Syrup, lay them upon a fine Wyre-Sieve, and dry them in a warm
Place. Then, when they are done, put them in oaken Boxes, with Papers
between them.



To stew a Rump of _Beef._ From Mrs. _L----_

Take a small Rump of Beef, lay it in a long Pan, deep enough to allow your
Beef to be cover'd; then put to it a Pint of Ale, a Quart of Claret, half a
Pint of Verjuice, or the Juice of two large Lemons; and as much Water
added, as will make Liquor enough to cover it, a Crust of Bread burnt, an
Anchovy, some bits of Lemon-Peel, a bunch of sweet Herbs, two large
_Hertfordshire_ Turnips cut in dice, two large Onions cut in halves, some
Pepper and Salt, a Nutmeg sliced, a few Cloves, and a little Mace. 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.