To make stewd Broth

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a knuckle of veal, a joint of mutton, loin or rack, two marrow-bones, a capon, and boil them in fair water, scum them when they boil, and put to them a bundle of sweet herbs bound up hard and close; then add some large mace, whole cinamon, and some ginger, bruised and put in a fine clean cloth bound up fast, and a few whole cloves, some strained manchet, or beaten oatmeal strained and put to the broth; then have prunes and currans boil’d and strain’d; then put in some whole Raisins, currans, some good damask prunes, and boil not the fruit too much, about half an hour before you dish your meat, put into the broth a pint of claret wine, and some sugar; dish up the meat on fine sippets, broth it, and garnish the dish with slic’t Lemons, prunes, mace, raisins, currans, scraped sugar, and barberries; garnish the meat in the dish also.