The true preserver and restorer of health being a choice collection of select and experienced remedies for all distempers incident to men, women, and children : selected from and experienced by the most famous physicians and chyrurgeons in Europe : together with Excellent directions for cookery ... : with the description of an ingenious and useful engin for dressing of meat and for distilling th[e] choicest cordial waters with-out wood coals, candle or oyl : published for the publick good / by G. Hartman.

Another.

Make a good Strong broth of Veal and Mut∣ton, then take out the Meat, and put into it a good Capon or Pullet, but first, if it be very fat, parboyl it a little to take away the oyliness of it, and then put into the broth, and when it hath boyled a little therein, put in some grated bread a faggot of sweet herbs, two or three blades of Mace, and a peell'd Onion, when it is ready to be dish'd up, take the yolks of six Eggs, beat them very well with two or three spoonfuls of White wine. Then take the Capon out of the broth, and thicken it up with the Eggs, and so Dish it up with the Capon, and toasts of White bread, or slices which you please, and have rea∣dy boyled the Marrow of two or three bones, with some tender boyled white Endive, and strow it over the Capon.

Quaer. Of Beating some blanched Almonds with some of the broth, and then putting it to the rest whilst it is Stewing.