NOURISHING BROTH

Make a very good gelly-broth of Mutton, Veal, joynt-bones of each, a Hen, and some bones (with a little meat upon them) of rosted Veal or Mutton, breaking the bones that the marrow may boil out.  Put to boil with these some barley (first boiled in water, that you throw away) some Harts-horn rasped, and some stoned raisins of the Sun.  When the broth is thoroughly well boiled, pour it from the Ingredients, and let it cool and harden into a gelly:  then take from it the fat on the top, and the dregs in the bottom.  To a porrenger full of this melted, put the yolk of a new-laid egg beaten with the juyce of an Orange (or less if you like it not so sharp) and a little Sugar; and let this stew gently a little while altogether, and so drink it.  Some flesh of rosted Veal or Mutton, or Capon, besides the rosted-bones, that have marrow in them, doth much amend the broth.

The Joynts I have mentioned above, are those, which the Butchers cut off, and throw to their dogs, from the ends of shoulders, legs, and other bare long parts, and have the sinews sticking to them.

GOOD NOURISHING POTAGE

Take any bones of rosted or boiled Beef, from which the meat is never so clean eaten and picked; as the Ribs, the Chine-bones, the buckler plate-bone, marrow-bones, or any other, that you would think never so dry and insipid.  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.  You will do well to quicken it with some Verjuyce, or juyce of Orange; or with some yolks of Eggs and the juyces, if the broth be not over-strong.  Green-pease in the season do well with the Potage.  You may put in, near the beginning, some bottom of a Peppered Pasty, or of a loaf of bread.