Boil two feet in three quarts of water to half; strain and set it by. When to be used, take off the fat, put a large teacupful of the jelly into a saucepan, with half a glass of sweet wine, a little sugar and nutmeg, and heat it up till it be ready to boil, then take a little of it, and beat by degrees to the yelk of an egg, and adding a bit of butter, the size of a nutmeg, stir it altogether, but do not let it boil. Grate a bit of fresh lemonpeel into it.
Another.
Boil two calf’s feet, two ounces of veal, and two of beef, the bottom of a penny loaf, two or three blades of mace, half a nutmeg sliced, and a little salt, in three quarts of water, to three pints; strain, and take off the fat.
Panada; made in five minutes.
Set a little water on the fire with a glass of white wine, some sugar, and a scrape of nutmeg and lemonpeel; meanwhile grate some crumbs of bread. The moment the mixture boils up, keeping it still on the fire, put the crumbs in, and let it boil as fast as it can. When of a proper thickness just to drink, take it off.
Another.
As above, but instead of a glass of wine, put in a spoonful, a teaspoonful of rum, and a bit of butter; sugar as above.
This is a most pleasant mess.
Another.
Put to the water a bit of lemonpeel, mix the crumbs in, and when nearly boiled enough, put some lemon or orange syrup.