When he is in pretty good health, that he may venture upon more savoury hotter things, he puts in a large Onion stuck round with Cloves, and sometimes a little bundle of Thyme and other hot savoury herbs; which let boil a good half hour or better, and take them out, and throw them away, when you put in the tender herbs.  About three quarters after eleven, have your slice dried bread ready in a dish, and pour a ladleful of the broth upon it.  Let it stew covered upon a Chafing-dish.  When that is soaked in, put on more.  So continue till it be well mittonee, and the bread grown spungy, and like a gelly.  Then fill up the dish with broth, and put the Hen and Veal upon it, and cover them over with herbs, and so serve it in.  He keeps of this broth to drink at night, or make a Pan-cotto, as also for next morning.  I like to adde to this, a rand of tender brisket Beef, and the Cragg-end of a neck of Mutton.  But the Beef must have six hours boiling.  So put it on with all the rest at six a Clock.  When it is well scummed, take out all the rest.  At nine, put in the Veal and Mutton, and thenceforwards, as is said above.  But to so much meat, and for so long boiling, you must have at least three Gallons of water.  Either way you must boil always but leisurely, and the pot covered as much as is convenient, and season it in due time with a little salt, as also with Pepper, if you like it; and if you be in vigorous health, you may put a greater store of Onions quartered.  The beets have no very good taste, peradventure it were best leave them out.  In health you may season the potage with a little juyce of Orange.  In season green Pease are good, also Cucumbers.  In winter, Roots, Cabbage, Poix chiches, Vermicelli at any time.  You may use yolks of Eggs beaten with some of the broth and juyce of Oranges or Verjuyce, then poured upon the whole quantity.

TEA WITH EGGS

The Jesuite that came from China, Ann. 1664, told Mr. Waller, That there they use sometimes in this manner.  To near a pint of the infusion, take two yolks of new laid-eggs, and beat them very well with as much fine Sugar as is sufficient for this quantity of Liquor; when they are very well incorporated, pour your Tea upon the Eggs and Sugar, and stir them well together.  So drink it hot.  This is when you come home from attending business abroad, and are very hungry, and yet have not conveniency to eat presently a competent meal.  This presently discusseth and satisfieth all rawness and indigence of the stomack, flyeth suddainly over the whole body and into the veins, and strengthneth exceedingly, and preserves one a good while from necessity of eating.  Mr. Waller findeth all those effects of it thus with Eggs.  In these parts, He saith, we let the hot water remain too long soaking upon the Tea, which makes it extract into it self the earthy parts of the herb.  The water is to remain upon it, no longer that whiles you can say the Miserere Psalm very leisurely.  Then pour it upon the sugar, or sugar and Eggs.  Thus you have only the spiritual parts of the Tea, which is much more active, penetrative and friendly to nature.  You may from this regard take a little more of the herb; about one dragm of Tea, will serve for a pint of water; which makes three ordinary draughts.