«Previous page (332)

Next page (334)»

Image 333 (unnumbered folio), two receipts

Strong Broth To Make Fine Milk Punch
12 Quarts of Water } 2 Quarts of Water }
2 Knockles of Veal } 1. Quart of Milk }
a Leg or 2. Shins of Beef } ½ a Pint of Lemon Jouce }
2. Pair of Calfs Feet } 1. Quart of Brandy }
A Chicken } Sugar to your taste }
A Rabbitt } Put the Milk and Water together a Little Warm
2.Onions } then the Sugar, then the Lemon Jouce,
Cloves } stir it well together, then the Brandy,
Mace } Stir it again and Run it through a
Pepper } Flannel Bag till ’tis very fine, then
Salt } Bottle it; it will keep a Fortnight
a Bunch of Sweet Herbs } or more.
Cover it over close, and }
let it Boil till Six quarts }
are Consumed, }
Strain it out, & keep it }
for Use }

Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.

An entry outlined like this has a note which may be seen by hovering over it.

Transcribed by CTW and JMCN