Mr. Webbe's Meath

Ingredients

• Take as much of Hyde-park water as will make a Hogshead of Meathe
• about two Ounces of the best Hopp's
• about one part of Honey
• to six of water
• about half a handful of herbs
• two Ounces of sliced Ginger
• one Ounce of bruised Cinamon

Method

1. 1

   Boil the water with hops for half an hour, skim off the hops and froth.

2. 2

   Dissolve honey in warm water, boil for two hours, adding herbs and spices half an hour before finishing.

3. 3

   Strain into a wooden vessel to cool and settle, then transfer to another vessel, avoiding dregs.

4. 4

   When clear, tun into a cask and seal, allowing for venting.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 28. The excerpt below is the record exactly as published.

MR. WEBBES MEATH Master Webbe, who maketh the Kings Meathe, ordereth it thus. Take as much of Hyde-park water as will make a Hogshead of Meathe : Boil in it about two Ounces of the best Hopp's for about half an hour. By that time, the water will have drawn out the strength of the Hopp's. Then skim them clean off, and all the froth, or whatever riseth of the water. Then dissolve in it warm, about one part of Honey to six of water : Lave and beat it, till all the Honey be perfectly dis- solved ; Then boil it, beginning gently, till all the scum be risen, and scummed away. It must boil in all about two hours. Half an hour, before you end your boiling, put into it some Rose- mary-tops, Thyme, Sweet-marjorame, one Sprig of Minth, in all about half a handful, and as much Sweet-bryar-leaves as all these ; in all, about a THE CLOSET OPE^jED 15 handful of herbs, and two Ounces of sliced Gin- ger, and one Ounce of bruised Cinamon

Cook this with the app: pantry check, scaling, and the assistant.