Nourishing Broth

Ingredients

• a Hen
• a good piece of Mutton
• a good piece of Veal
• some barley
• some Harts-horn rasped
• some stoned raisins of the Sun
• the yolk of a new-laid egg
• the juyce of an Orange
• a little Sugar

Method

1. 1

   Make a gelly-broth of Mutton, Veal, and a Hen with some bones.

2. 2

   Boil with barley and Harts-horn.

3. 3

   Once boiled, pour off the broth and let it cool to gelly.

4. 4

   Melt the gelly with egg yolk and Orange juice, then stew gently and drink.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 87. The excerpt below is the record exactly as published.

NOURISHING BROTH Make a very good gelly-broth of Mutton, Veal, joynt-bones of each, a Hen, and some bones (with a little meat upon them) of rostedVeal or Mutton, breaking the bones that the marrow may boil out. Put to boil with these some barley (first boiled in water, that you throw away) some Harts-horn rasped, and some stoned raisins of the Sun. When the broth is thoroughly well boiled, pour it from the Ingredients, and let it cool and harden into a gelly : then take from it the fat on the top, and the dregs in the bottom. To a porrenger full of this melted, put the yolk of a new-laid egg beaten with the juyce of an Orange (or less if you like it not so sharp) and a little Sugar ; and let this stew gently a little while altogether, and so drink it. Some flesh of rosted Veal or Mutton, or Capon, besides the rosted-bones, that have marrow in them, doth much amend the broth. The Joynts I have mentioned above, are those, which the Butchers cut off, and throw to their dogs, from the ends of shoulders, legs, and other bare long parts, and have the sinews sticking to them. GOOD NOURISHING POTAGE Take any bones of rosted or boiled Beef, from which the meat is never so clean eaten and picked ; as the Ribs, the Chine-bones, the buckler plate-bone, mar- row-bones,.or any other, that you would think never so dry and insipid. Break them into such conve- nient pieces, as may lie in your pipkin or pot ; also you may bruise them. Put with them a good piece of the

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