When the broth is enough boiled and consumed, and very strong, pour some of
it upon sliced dry bread in a deep potage-dish, or upon crusts, and let it
stew a while. Then pour on all the rest of the broth, with the barley and
Raisins, upon a Capon or Hen, or piece of Mutton or Veal; and let it
mittonner awhile upon the Chafing-dish, then serve it in.
STEWED BROTH
Take a like quantity of water and flesh, as in the others, adding two
Marrow bones: which tie at the ends with pieces of Linnen, that the Marrow
may not melt out, and make the broth too fat. A while after it is skimmed,
put into it a loaf of French bread very thin sliced, (which is better than
grated) and this will be all dissolved in the broth. Season it in due time
with salt, four or five flakes of Mace, and five or six Cloves; as also
with sweet herbs: And an hour, or better, before you take it off, put in
Raisins of the Sun, Prunes, and Currants, of each one Pound, well picked
and washed. When it is boiled enough, pour the broth into a bason, that if
it be too fat, you may take it off.
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