The accomplisht cook: or, The art & mystery of cookery

Knuckle, and joynt it, put it in a Pipkin with some strong broth, and when it boils, scum it, and put in some French Barley, being first boiled in two or three waters, with some large Mace, and a faggot of sweet herbs bound up, and close hard tied, some Raisins, Damask Prunes, and Currans, or no Prunes, and Marigold-flowers; boil it to an indifferent thickness, and serve it on sippets. _Barley Broth otherwise._ Boil the Barley first in two waters, and then put it to a Knuckle of Veal, and to the Broth, Salt, Raisins, sweet Herbs a faggot, large Mace, and the quantity of a fine Manchet slic't together. _Otherwise._ Otherways without Fruit: put some good Mutton-gravy, Saffron, and sometimes Raisins only. _Chine or any Joint._ Otherways stew them with strong broth and White-Wine, put it in a Pipkin to them, scum it, and put to it some Oyster-Liquor, Salt, whole peper, and a bundle of sweet herbs well bound up, some Mace, two or three great Onions, some interlarded Bacon cut like dice, and Chesnuts, or blanched Almonds and Capers. Then stew your Oysters by themselves with Mace, Butter, Time and two or three great Onions; sometimes Grapes. Garnish your dish with Lemon-Peel, Oysters, Mace, Capers, and Chesnuts, _&c._ _Stewed Broth._ To make stewd Broth, the Meat most proper for it is. _A Leg of Beef, Marrow-Bones, Capon, or a Loin or Rack of Mutton or a knuckle of Veal._ Take a Knuckle of Veal, a Joynt of Mutton, two Marrow bones, a Capon, boil them in fresh water, and scum them; then put in a bundle of sweet herbs well bound up or none, large Mace, whole Cinamon, and Ginger bruised, and put in a littlerag, the spice being a little bruised also. Then beat some Oatmeale, strain it, and put it to your broth, then have boil'd Prunes and Currans strained also and put it to your broth, with some whole raisons and currans; and boil not your fruit too much: then about half an hour before you dish your meat, put in a pint