The Queen used this at nights in stead of a Supper; for when she took this,
she did eat nothing else. It is of great, yet temperate nourishment. If you
take a couple of Partridges in stead of a Capon, it will be of more
nourishment, but hotter. Great weaknesses and Consumptions have been
recovered with long use of this, and strength and long life continued
notably. It is good to take two or three spoonfuls of it in a good ordinary
bouillon. I should like better the boiling the same things in a close
flagon _in bulliente Balneo_, as my Lady Kent, and My Mother used.
BROTH AND POTAGE
Mounsieur de Bourdeaux used to take a mornings a broth, thus made. Make a
very good broth (so as to gelly, when it is cold), a lean piece of a leg of
Veal, the Crag-end of a neck of Mutton, and a Pullet, seasoning it with a
little Salt, Cloves and Pepper to your mind. Beat some of it with a handful
of blanched Almonds and twenty husked-seeds of Citron and strain it to the
whole; put Sugar to it, and so drink it as an Emulsion.
Otherwhiles He would make a Potage of the broth, (made without fruit),
boiling and stewing it with some light-bread.
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