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Lemon Brandy
For flavouring sweet dishes
Preparation info
- Difficulty
Easy
Appears in
By Eliza Acton
Published 1845
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
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