Herbs a few Cloves, an Anchovy, a little Verjuice, an Onion, and a little
Lemon-Peel, with a little bit of Butter, or fat Bacon, and a Glass of White
Wine. Cover these close, and stew them gently, and when they are tender,
pour away the Sauce, and strain it; then take out the Steaks, and flour
them, and fry them; and when you put them in the Dish, thicken the Sauce,
and pour it over them. This way was much approved.



To make _Cologn's-Geneva._ From _Cologn._

Take good Brandy, one Gallon; then take two Pounds of Juniper-berries fresh
gather'd, and full ripe. Press these till you perceive a greenish Liquor
come from them; then put them into the Brandy, and let them remain about
ten Days: then pour them through a Cloth of coarse Linnen, and squeeze it,
and when you have the Liquor, if you find it too strong, you may add to it
some more Brandy, and half a Pound of fine Sugar to a Gallon. Then put it
in Flasks, or Bottles.

Then take the Pressings, and infuse them again in Brandy, for six or seven
Days, and distil them. This they call double _Cologn's_ Gin, and the best
is sold in _Holland_, at three Shillings and Six-pence _per_ Quart.



To make _Scots-Snuff,_ or pure _Tobacco-Snuff._ From Mr. _Hyslop._

Take the Leaves of good Tobacco, and spread them open; then dry them gently
in the Sun, or before the Fire, and strip them from the Stalks; when the
leafy part will crumble, between the Fingers; then put it into a Mill, and