en 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