three pints; strain
it off, and when cold skim off the fat. Take half a pint warm before you
rise, and the same in bed at night. Make it fresh three times a week in
summer, and twice a week in winter: do not put in any lamb bones. This
is an excellent thing.

_Veal Broth._ No. 2.

Soak a knuckle of veal for an hour in cold water; put it into fresh
water over the fire, and, as the scum rises, take it off; let it stew
gently for two hours, with a little salt to make the scum rise. When it
is sufficiently stewed, strain the broth from the meat. Put in some
vermicelli; keep the meat hot; and as you are going to put the soup into
the terrine add half a pint of cream.

_Veal Broth._ No. 3.

Take one pound of lean veal, one blade of mace, two table-spoonfuls of
rice, one quart of water; let it boil slowly two hours; add a little
salt.

_Veal Broth._ No. 4.--_Excellent for a Consumption._

Boil a knuckle of veal in a gallon of water; skim and put to it half a
pound of raisins of the sun, stoned, and the bottoms of two manchets,
with a nutmeg and a half sliced, and a little hartshorn. Let it boil
till reduced to half the quantity; then pound it all together and
strain. Add some brown sugar-candy, some rose-water, and also the juice
of a lemon, if the patient has no cough.

FISH.

_Carp and Tench._

Scale the fish, take out the gut and gall; save all the blood. Split the
carp if large; cut it in large pieces, and salt it. Boil some sliced
parsley roots and onions tender in half a pint of water, adding a little
cayenne pepper, ginger, cloves, and allspice, a lemon sliced, a little
vinegar, and moist sugar, one glass of red wine, and some butter rolled
in flour. Then put in the fish, and let it boil very fast for half an
hour in a stewpan. The blood is to be put in the sauce.

_Carp, to stew._

Scale, gut, and cleanse them; save the roes and milts; stew them in some
good broth: season, to your taste, with a bundle of herbs, onions,
anchovies, and white wine; and, when they are stewed enough, thicken the
sauce with the yolks of five eggs. Pass off the roes, dip them in yolk
of egg and flour, and fry them with some sippets of French bread; then
fry a little parsley, and, when you serve up, garnish the dish with the
roes, parsley, and sippets.

_Another way._

Have your carp fresh out of the water; scale and gut them, washing the
blood out of each fish with a little claret; and save that after so