1903 The still-room by C. Roundell

The StilLRoom

Brandy Peaches — Peel the peaches carefully with a silver dessert-knife, and as you do so put each peach into cold water. Choose a deep stone jar, put into it one pound of peaches covered with three-quarters of a pound of sifted sugar. Fill up the jar with good brandy. Set the jar in a pan of cold water on the fire, and let it gradually heat till the brandy is nearly boiling. Then let it get cold and tie up the jar closely.

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