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Updated: May 8, 2025
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.
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