51.   Strain through a fine meshed sieve and stir in the black pepper.

52.   Strain through a fine sieve and pour directly into custard cups.

53.   Strain through a fine sieve and skim any foam on the surface.

54.   Strain through a fine sieve into a large bowl.

55.   Strain through a fine sieve into a small bowl, pressing down on mixture.

56.   Strain through a fine sieve, discarding solids, and refrigerate until well chilled.

57.   Strain through fine sieve to remove seeds, and then transfer mixture to a bowl.

58.   Strain liquid through a fine sieve.

59.   Strain liquid through a very fine sieve or several layers of damp cheesecloth, discarding solids.

60.   Strain mixture through a fine sieve into a clean glass measuring cup and let it cool to room temperature.