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

of cinamon, an ounce of nutmegs, a few cloves, a pound of sugar, a stick of liquoras, four blades of large mace, a pound of prunes, an ounce of ginger, a little red sanders, and as much rubarb as will lie on a six pence, boil the foresaid in a gallon of water, and a pint of claret till a pint be wasted or boil'd away, boil them on a soft fire close covered, and slice all your spices very thin. _ An excellent Water for a Consumption._ Take a pint of new milk, and a pint of good red wine, the yolks of twenty four new laid eggs raw, and dissolved in the foresaid liquors; then have as much fine slic't manchet as will drink up all this liquor, put it into a fair rose-still with a soft fire, and being distilled, take this water in all drinks and pottages the sick party shall eat, or the quantity of a spoonful at a draught in beer, in one month it will recover any Consumption. _Other drink for a Consumption._ Take a gallon of running water of ale measure, put to it an ounce of cinamon, an ounce of cloves, an ounce of mace, and a dram of acter-roots, boil this liquor till it come to three quarts, and let the party daily drink of it till he mends. _To make an excellent Broth or Drink for a Sick Body._ Take a good fleshy capon, take the flesh from the bones, or chop it in pieces very small, and not wash it; then put them in a rose still with slics of lemon-peel, wood-sorrel, or other herbs according to the _Physitians_ direction; being distilled, give it to the weak party to drink. Or soak them in malmsey and some capon broth before you distill them. _To make a strong Broth for a Sick Party._ Roast a leg of mutton, save the gravy, and being roasted prick it, and press out the gravy with a wooden press; put all the gravy into a silver porrenger or piece, with the juyce of