crag-ends

Updated: May 10, 2025

Take strong broth, and boil a neck of Mutton, and a Marrow-bone in it, and skim it very well; then put in half a pound of French barley, and a bundle of sweet herbs, and two or three blades of Large-mace. Let these boil very well. Take the fleshy and sinewy part of a leg of Beef, crag-ends of necks of Veal and Mutton. Put them in a ten quarts pot, and fill it up with water.

Kenelm Digby - The Closet of Sir Kenelm Digby Knight Opened