Broth may grow
afterwards to be neither too much nor too little, nor too grosse, nor
too thin; thy meat must be long in boyling, but the fire not too fierce,
the Bacon, the Beef, the Pease, the Chesnuts, the Hogs Eares may be put
in at the first. I am utterly against those confused Olios into which
men put almost all kinds of meats and Roots, and especially against
putting of Oyle, for it corrupts the Broath, instead of adding goodnesse
to it. To do well, the Broth is rather to be drunk out of a Porringer
then to be eaten with a spoon, though you add some smal slices of bread
to it, you wil like it the worse. The Sauce for thy meat must be as much
fine Sugar beaten smal to powder, with a little Mustard, as can be made
to drink the Sugar up, and you wil find it to be excellent, but if you
make it not faithfully and justly according to this prescript, but shall
neither put Mace, or Rosemary, or Tyme to the Herbs as the manner is of
some, it will prove very much the worse.

_To make Metheglin._

Take all sorts of Herbs that are good and wholesome, as Balme, Mint,
Fennell, Rosemary, Angelica, wilde Tyme, Isop, Burnet, Egrimony, and
such other as you think fit; some Field Herbs, but you must not put in
too many, but especially Rosemary or any strong Hearb, lesse then halfe
a handfull will serve of every sort, you must boyle your Herbs and
straine them, and let the Liquor stand till to Morrow and settle them,
take off the clearest Liquor, two Gallons and a halfe to one Gallon of
Honey, and that proportion as much as you will make, and let it boyle an
houre, then set it a cooling as you doe Beere, when it is cold take some
very good Ale Barme, and put into the bottome of the Tubb a little and a
little as they doe Beere, keeping backe the thicke setling, that lyeth
in the bottome of the Vessell that it is cooled in, and when it is all
put together, cover it with a Cloth, and let it worke very neere three
dayes, and when you mean to put it up, skim off all the Barme clean, put
it up into the Vessell, but you must not stop your Vessell very close in
three or four dayes, but let it have all the vent, for it will worke,
and when it is close stopped, you must looke very often to it, and have
a peg in the top to give it vent; when you heare it make a noyse, as it
will do, or else it will breake the Vessell; sometime I make a Bag and
put in good store of Ginger sliced, some Cloves and Cinnamon, and boyl
it in, and other times I put