Rules to be observed in Soops or Broths

First take great Care the Pots or Sauce-pans, and Covers be very clean, and free from all Grease and Sand, and that they be well tinned, for fear of giving the Broths or Soops any bra fly Taste; and if you have time to stew as softly as you can, it will both have a finer Flavour, and the Meat will be tenderer. But then observe, when you make Soops or Broths for present use, and if it is to be done softly, don’t put much more Water than you intend to have Soop or Broth; and if you have the Convenience of an Earthen Pan or Pipkin, and set on Wood Embers till it boils, then skim it, and put in your Seasoning. Cover it close, and set it in Ember, so that it may do very softly for some time, and both the Meat and Broth will be delicious. You must observe in all Broths and Soop, that one thing does not Taste more than another; but that the Taste be equal, and have a fine agreeable Relish, according to what you design it for; and be sure, that all the Greens and Herbs you put in be cleaned washed and picked.