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I conceive, that if you put enough Ox-marrow, you need no butter; and that it may do well to add Ambergreece, Dates-sliced and pithed, Raisins, Currants, and a little Sugar. Peradventure this might be done well in a Silver-flagon close luted, set in Balneo bulliente, as I make the nourishing broth or gelly of Mutton or Chickens, &c.
If you put but equal parts of juyce and Sugar, you must not boil it, but set it in a Cucurbite in bulliente Balneo, till all the scum be taken away, and the Sugar well dissolved. This will be very pale and pleasant, but will not keep long.
It is good to take two or three spoonfuls of it in a good ordinary bouillon. I should like better the boiling the same things in a close flagon in bulliente Balneo, as my Lady Kent, and My Mother used. Mounsieur de Bourdeaux used to take a mornings a broth, thus made.
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