Put to boil with these
some barley (first boiled in water, that you throw away) some Harts-horn
rasped, and some stoned raisins of the Sun. When the broth is thoroughly
well boiled, pour it from the Ingredients, and let it cool and harden into
a gelly: then take from it the fat on the top, and the dregs in the bottom.
To a porrenger full of this melted, put the yolk of a new-laid egg beaten
with the juyce of an Orange (or less if you like it not so sharp) and a
little Sugar; and let this stew gently a little while altogether, and so
drink it. Some flesh of rosted Veal or Mutton, or Capon, besides the
rosted-bones, that have marrow in them, doth much amend the broth.
The Joynts I have mentioned above, are those, which the Butchers cut off,
and throw to their dogs, from the ends of shoulders, legs, and other bare
long parts, and have the sinews sticking to them.
GOOD NOURISHING POTAGE
Take any bones of rosted or boiled Beef, from which the meat is never so
clean eaten and picked; as the Ribs, the Chine-bones, the buckler
plate-bone, marrow-bones, or any other, that you would think never so dry
and insipid.
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