Page:Domestic French Cookery.djvu/116

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LIQUEURS.

all the juice. To each pint of the juice, allow half a pound of loaf-sugar. Mix the juice, the peel, and the sugar together; cover it, and let it set twenty-four hours. Then mix it with an equal quantity of white brandy, put it into a jug, and let it set a month. Then strain it through a linen bag; and afterwards filter it through blotting paper, before you bottle it.

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