vy put into the Beef, and serve it up.

TO BOIL SMOAKED FLESH

Mounsieur Overbec doth tell me, that when He boileth a Gambon of Bacon, or
any salted flesh and hanged in the smoak (as Neats-tongues, Hung-beef, and
Hogs-cheeks, &c.), He putteth into the Kettle of water to boil with them
three or four handfuls of _fleur de foin_, (more or less according to the
quantity of flesh and water,) tyed loosly in a bag of course-cloth. This
maketh it much tenderer, shorter, mellower, and of a finer colour.

A PLAIN BUT GOOD SPANISH OGLIA

Take a Rump of Beef, or some of Brisket or Buttock cut into pieces, a loin
of Mutton, with the superfluous fat taken off, and a fleshy piece of the
Leg of Veal or a Knuckle, a piece of enterlarded Bacon, three or 4 Onions
(or some Garlike) and if you will, a Capon or two, or three great tame
Pigeons. First, put into the water the Beef and the Bacon; After a while,
the Mutton and Veal and Onions. But not the Capon or Pigeons till only so
much time remain, as will serve barely to boil them enough. If you have
_Garavanzas_, put them in at the first, after they have been soaked with
Ashes all night in heat, and well washed with warm water, after they are
taken out; or if you will have Cabbage, or Roots, or Leeks, or whole
Onions, put them in time enough to be sufficiently boiled. 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.

TO MAKE EXCELLENT BLACK-PUDDINGS

Take a quart