To make a Broth or Pottage, called Skinck.
TAke a leg, or legs of Beef, according to the quantity of broth you would have; cut off the meat in pieces bigger then an egg; break the bone in pieces, let them lye a soaking in water, washing and cleansing it clean from the blood; put it in your Pot, and a little more then cover it with water; set it over the fire, watch the boyling and scumming thereof; then put a quantity of Pepper tyed up in a rag or cloth, and when it is above half boyled, add four whole Onions, a little Cloves and Mace whole, a Race or two of Ginger sliced; take forth a ladleful thereof, and steep a ragg full of Saffron in it, bruise it with the handle of your knife, until you have coloured it, or the vertue of the Saffron gone; then put in the ladleful of Broth again, and let it boyl until your meat be exceeding tender, or to the consuming of half your Broth; season it with salt to your pallate, and dish it up on sippets of French bread, with some of the meat in the middle of the dish; this is the Skinck; but you may alter it; sometimes by putting a handful or two of chopt clove-Cabbage; otherwise by bruised Spinnage and Endiff cut; your herbs in this case must not be shred small; you may add sliced Manchet to it