a knuckle of veal, with very little meat, and 2 shanks of mutton, into an earthen jar or pan, with 3 blades of mace, 2 peppercorns, an onion, a thick slice of bread, 3 quarts of water, and salt: tie a paper over, and bake it, four hours: then strain, and take off the fat.
Boil 3 feet in 4 quarts of water, with a little salt: it should boil up first, then simmer, till the liquor is wasted half: strain, and put it by. This may be warmed (the fat taken off), a tea-cupful at a time, with either white or Port wine, and is very nourishing.—Or: boil the feet with 2 oz. lean veal, the same of beef, half a penny roll, a blade of mace, salt, and nutmeg, in 4 quarts of water: when well boiled, strain it, and take off the fat.
This is very strengthening, ½ lb. small eels will make 1 pint of broth. Clean, and put them into a saucepan with 3 quarts of water, parsley, a slice of onion, a few peppercorns, and salt; simmer, till the broth tastes well, then strain it.
Notch 1½ lb. of beef (the veiny piece), put it into a saucepan with a quart of water, let it boil, take off the scum, and let it continue to simmer two hours. Beef tea should be free from fat and scum, and not burned.
Let a shin of beef be in water an hour, take it out, and drain it; cut it in small pieces, break the bones, and put all in a stew-pan or jar, with 6 quarts of milk. Put it in the oven, and stew it till reduced to 3 quarts; skim off the fat, take out the bones, strain through a jelly bag, and add 1 oz. hartshorn shavings and a stick of cinnamon. Boil again gently over a slow fire, but be careful not to burn. Take every morning fasting, and at noon, a tea-cupful, warmed with a glass of wine.
