When he is in pretty good health, that he may venture
upon more savoury hotter things, he puts in a large Onion stuck round with
Cloves, and sometimes a little bundle of Thyme and other hot savoury
herbs; which let boil a good half hour or better, and take them out, and
throw them away, when you put in the tender herbs. About three quarters
after eleven, have your slice dried bread ready in a dish, and pour a
ladleful of the broth upon it. Let it stew covered upon a Chafing-dish.
When that is soaked in, put on more. So continue till it be well
_mittonee_, and the bread grown spungy, and like a gelly. Then fill up the
dish with broth, and put the Hen and Veal upon it, and cover them over with
herbs, and so serve it in. He keeps of this broth to drink at night, or
make a _Pan-cotto_, as also for next morning. I like to adde to this, a
rand of tender brisket Beef, and the Cragg-end of a neck of Mutton. But the
Beef must have six hours boiling. So put it on with all the rest at six a
Clock. When it is well scummed, take out all the rest. At nine, put in the
Veal and Mutton, and thenceforwards, as is said above.
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