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When all the substance is boiled out of the meat, and the broth very good, you may drink it so, or, pour a little of it upon tosted sliced-bread, and stew it, till the bread have drunk up all that broth, then add a little more, and stew; so adding by little and little, that the bread may imbibe it and swell: whereas if you drown it at once, the bread will not swell, and grow like gelly: and thus you will have a good potage.
The greatest Wheaten Plum is the best, which will be ripe in the midst of July, gather them about that time, or later, as they grow in bigness, but you must not suffer them to turn yellow, for then they never be of good colour; being gathered, lay them in water for the space of twelve hours, and when you gather them, wipe them with a clean linnen cloth, and cut off a little of the stalks of every one, then set two skillets of water on the fire, and when one is scalding hot put in your Plums, and take them from the fire, and cover them, and let them rest for the space of a quarter of an hour; then take them up, and when your other skillet of water doth boil, put them into it; let them but stay in it a very little while, and so let the other skillet of water, wherein they were first boiled, be set to the fire again, and make it to boil, and put in your Plums as before, and then you shall see them rivet over, and yet your Plums very whole; then while they be hot, you must with your knife scrape away the riveting; then take to every pound of Plums a pound and two ounces of Sugar finely beaten, then set a pan with a little fair water on the fire, and when it boils, put in your Plums, and let them settle half a quarter of an hour till you see the colour wax green, then set them off the fire a quarter of an hour, and take a handful of Sugar that is weighed, and strow it in the bottom of the pan wherein you will preserve, and so put in your Plums one by one, drawing the liquor from them, and cast the rest of your Sugar on them; then set the pan on a moderate fire, letting them boil continually but very softly, and in three quarters of an hour they will be ready, as you may perceive by the greenness of your Plums, and thickness of your syrup, which if they be boiled enough, will gelly when it is cold; then take up your Plums, and put them into a Gallipot, but boil your Syrup a little longer, then strain it into some vessel, and being blood-warm, pour it upon your plums, but stop not the pot before they be cold.
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. Some flesh of rosted Veal or Mutton, or Capon, besides the rosted-bones, that have marrow in them, doth much amend the broth.
To make Gelly of Pippins. Take Pippins, and pare them, and quarter them, and put as much water to them as will cover them, and let them boil till all the vertue of the Pippins are out; then strain them, and take to a pint of that liquor a pound of Sugar, and cut long threads of Orange peels, and boil in it, then take a Lemon, and pare and slice it very thin, and boil it in your liquor a little thin, take them out, and lay them in the bottom of your glass, and when it is boiled to a gelly, pour it on the Lemons in the glass.
Take to every pound of Cherries a quarter of Sugar, of which take half, and dissolve it with the Cherry water drained from the Cherries, and keep them boiling very fast till they will gelly in a spoon, and as you see the syrup thin, take off the Sugar that you kept finely beaten, and put it to the Cherries in the boiling, the faster they boil, the better they will be preserved, and let them stand in a Pan till they be almost cold.
Then to every pint of Liquor put a pound of Sugar, and boil it up to a gelly, skimming it well, as the scum riseth, and you will have a pure gelly. Take them clean picked, and fresh gathered in the morning, in a bason, set them over the fire, that their juyce may sweat out, pressing them all the while with the back of your preserving spoon, to squeese out of them all that is good.
I first did put the Sugar upon the fire with the decoction, and as soon as it was dissolved, I put in the flesh in quarters and halves; and turned the pieces often in the pan; else the bottom of such as lay long unturned, would be of a deeper colour then the upper part. The flesh was very tender and good. Then more pieces, then more gelly, &c. all having stood a while to cool a little.
You have the juyce of Barberries thus: Put them ripe into a pot over the fire, till you see the juyce sweat out. Then strain them, and take the clear juyce. If you would have the paste tarter, you may put a little juyce of Limons to it. A pleasant Gelly in the beginning of the winter is made, of Pearmains, Pippins and juyce of Quinces.
De Saint-Moulin cites an instance of the persistence of menstruation during pregnancy in a woman of twenty-four, who had never been regular; the child was born at term. Gelly speaks of a case in which menstruation continued until the third month of pregnancy, when abortion occurred.
Then take out the Quinces, and press out their juyce, with your hands hard, or gently in a press through a strainer, that only the clear liquor or juyce run out, but none of the pap, or solid and fleshy substance of the Quince. Take three pound of it, and one pound of fine Sugar, and boil them up to a gelly, with a moderate fire, so that they boil every where, but not violently.
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