MInce some veal or mutton with some beef-suet or fat bacon, and some sweet herbs minced also, and sea∣soned with some cloves, mace, nutmeg, pepper, two or three raw eggs and salt: then prick it up, the breast being filled at the lower end, and stew it between two dishes with some strong broth, white wine, and large mace; then an hour after have sweet herbs picked and stripped, time, sor∣rel, parsley, sweet Marjoram bruised with the back of a la∣dle, and put it into your broth with some beef-marrow, and give it a walm; then dish up your breast of veal on fine sippets finely carved, broth it, and lay on it slic't le∣mon, marrow, mace, and barberries, and run it over with beaten butter.
If you will have the broth yellow, put saffron into it.