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.

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,