Straw through them. Then take one Pound of double-refin'd Loaf-Sugar to
each Pound of Peel, and a Quart of Water: then make your Syrup, and boil
your Peels in it eight or ten Minutes, and let them stand in your Syrup
five or six Days, in an earthen glaz'd Vessel, for it would spoil in a
Brass or Copper Pan: then to every Pound put one Pound more of Sugar into
your Syrup, and boil your Peels in it, till they are clear; then put them
into Gallypots, and boil your Syrup till it is almost of a Candy height,
and pour it upon your Peels; and when it is cold, cover it. The same manner
they preserve the Peels of green Oranges, Lemons, and Limes, in
_Barbadoes_.



To stew _Soles._ From _Yarmouth._

Take the largest Soles you can get, gut them, and skin them; lay them then
into a Stew-pan, and pour in about a Pint of good Beef Gravey, and as much
Claret; some bits of Lemon-Peel, an Anchovy or two, a stick of
Horse-Radish, a bunch of sweet Herbs, a large Onion, half a large Nutmeg,
some Cloves and Mace, whole Pepper, and Salt, with a little bit of Butter.
Then stew these till the Fish is enough, and pour off the Liquor, through a
Sieve, and thicken it with burnt Butter, having first put to it the Juice
of a Lemon. Then pour the Sauce over the Fish, and garnish with Lemon
sliced, and the Roots of red Beets pickled and sliced, with Horse-Radish
scraped, and fry'd Bread.



A Hash of raw _Beef._ From Mr. _Moring_ at the Blue-Posts _Temple-Bar._