Lemon Brandy

For flavouring sweet dishes

Method

Fill any sized wide-necked bottle lightly with the very thin rinds of fresh lemons, and cover them with good brandy; let them remain for a fortnight or three weeks only, then strain off the spirit and keep it well corked for use: a few apricot-kernels blanched and infused with the lemon-rind will give it an agreeable flavour.

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