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 |
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| 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