Then lay your Capon taken hot
from the Liquor, he is boiled in, upon sippets and slices of tosted light
bread, and pour your broth and mixture upon it, and cover it with another
dish, and let all stew together a while: then serve it up. You must
remember to season your broth in due time with salt and such spices as you
like.
TO BUTTER EGGS WITH CREAM
Take to a dozen of Eggs a pint of Cream; beat them well together, and put
three quarters of a pound of Butter to them, and so set them on the fire to
harden, and stir them, till they are as hard, as you would have them.
TO MAKE COCK-ALE
Take eight Gallons of Ale; take a Cock and boil him well; then take four
pounds of Raisins of the Sun well stoned, two or three Nutmegs, three or
four flakes of Mace, half a pound of Dates; beat these all in a Mortar, and
put to them two quarts of the best Sack; and when the Ale hath done
working, put these in, and stop it close six or seven days, and then bottle
it, and a month after you may drink it.
TO MAKE PLAGUE-WATER
Take a pound of Rue, of Rosemary, Sage, Sorrel, Celandine, Mugwort, of the
tops of red brambles of Pimpernel, Wild-dragons, Agrimony, Balm, Angelica
of each a pound.
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