TAke a cock and a knuckle of veal, being well soaked from the blood, boil them in an earthen pipkin of five quarts, with raisins of the sun, a few prunes, succory, lange de beef roots, fennil roots, parsley, a little anniseed, a pint of white wine, hyssop, violet leaves, strawberry leaves; binde all the foresaid roots and herbs a little quantity of each in a bundle, boil it leasurely, scum it, and when it is boild strain it through a strainer of strong canvas, when you use it, drink it as often as you please blood warm.
Sometimes in the broth, or of any of the meats afore∣said, use mace, raisins of the Sun, a little balm, endive, fen∣nill and parsley roots.
Sometimes sorrel, violet leaves, spinage, endive, succory, sage, a little hyssop, raisins of the Sun, prunes, a little saffron, and the yolk of an egg, strained with verjuyce or white wine.
Otherwayes.
Fennil roots, coltsfoot, agrimony, bettany, large mace, white sanders slic't in thin slices the weight of six pence, made with a chicken and a crust of manchet, take it morn∣ing and evening.
Otherwayes.
Violet leaves, wilde tansey, succory roots, large mace, raisins, and damask prunes boild with a chicken and a crust of bread,
Sometimes broth made of a chop of mutton, veal, or chicken, French barley, raisins, currans, capers, succory roots, parssey roots, fennil roots, balm, burrage, bugloss, endive, tamarisk, harts-horn, ivory, yellow sanders, and