To make Strong Broth

‘Take 2 pound of buttock beef sliced and beat and fry it in a pann brown put good broth to it season to your palet with peper salt parsley onion a little cloves and mace boyled over a gentle fire till it hath the collour of strong bear.

Use 1 lb. (½ k.) of buttock beef to 2 pints (1 1.) of beef stock. This gives an excellent strengthened but unclarified stock. For a white stock, use a whole small chicken or a pound of veal or half a boiling fowl.