Break them into such convenient pieces, as may lie in your
pipkin or pot; also you may bruise them. Put with them a good piece of the
bloody piece of the throat of the Beef, where he is sticked, and store of
water to these. Boil and scum them, till the first foul scum is risen and
taken away; afterwards scum no more, but let the blood boil into the broth.
You may put a quartered Onion or two to them, if you like them. After four
or five hours boyling, put in a good knuckle with some of the leg of Veal;
and, if you please, a crag-end or two of necks of Mutton. Let these boil
very well with the rest. You may put in what herbs you please, in due time,
as Lettice, Sorrel, Borage and Bugloss, Spinage and Endive, Purslane, &c.
and a bundle of sweet herbs: In winter, Cabbage, or Turneps, or
Parsley-roots, or Endive, &c. It will be done in two or three hours after
the Veal and Mutton are in. Pour out the broth, and boil it a little by it
self over a Chafing-dish, in some deep vessel, to scum off the superfluous
fat. Then pour it upon tosted bread (by degrees, if you will, stewing it,
to gelly it) to serve it in (after it hath stewed a little,) you must
remember to season it with salt, Pepper and Cloves, in the due time.
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