You may at first
put in some Crusts of Bread, or Venison Pye crust. It must boil in all five
or six hours gently, like stewing after it is well boiled. A quarter or
half an hour before you intend to take it off, take out a porrenger full of
broth, and put to it some Pepper and five or six Cloves and a Nutmeg, and
some Saffran, and mingle them well in it. Then put that into the pot, and
let it boil or stew with the rest a while. You may put in a bundle of
Sweet-herbs. Salt must be put in as soon as the water is skimmed.
VUOVA LATTATE
Take a quart of good, but fine broth; beat with it very well eight New
laid-eggs (whites and all) and put in a little Sugar, and if you will a
little Amber, or some Mace, or Nutmeg. Put all this into a fit Pipkin, and
set this in a great one, or a kettle of boiling water, till it be stiffened
like a Custard.
VUOVA SPERSA
When some broth is boiling in a Pipkin, pour into it some Eggs well beaten,
and they will curdle in a lump, when they are enough; take them out with a
holed ladle, and lay them upon the bread in the Minestra.
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