MInce some veal or mutton with some beef-suet or fat bacon, some sweet herbs minced, and seasoned 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, stew it between two dishes, with some strong broth, white wine, and large mace; then an hour after have sweet herbs picked and stripped, as time, sorrel, par∣sley, and sweet marjoram, bruised with the back of a ladle, put it into your broth with some marrow and give them a walm; then dish up your breast of veal on sippets finely carved; broth it and lay on it slic't lemon, marrow, mace, and barberries, and run it over with beaten butter.
If you will have the broth yellow put thereto saffron, &c.