To make a fyne pottage

This comes from an anonymous cookbook, beautifully written though very difficult to read because it is not all one hand; it runs from the seventeenth to the eighteenth century. The recipe for a fine feast-day stew would serve about 40. It calls for a whole leg of beef, a large piece of veal, half a pound of bacon, 4 ox palates, four sweetbreads, 2 dozen cockscombs, several fowls, and 24