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TAke your Mutton and mince it very fine with Suet. Then season it with Sugar, sinamon, Ginger, Cloues & Mace, Salt, and raw Egges. Make it in round balles. Let your broth seeth ere you put thē in. Make your broth with Corance, dates quartered, whole Mace and salt. Thick it with yolkes of Egges, and Vergious, and serue it vpon Sops.