on the embers, then put to it a few whole cloves and mace, let it stew till it be enough, it will be very tender, and of an excellent taste; serve it with the same broth as much as will cover it.
To make this Tamara, take two ounces of coriander-seed, an ounce of anniseed, an ounce of fennel-seed, two ounces of cloves, and an ounce of cinamon; beat them into a gross powder, with a little powder of winter-savory, and put them into a viol-glass to keep.
[ To make an excellent Pottage called Skinke.]
Take a leg of beef, and chop it into three pieces, then boil it in a pot with three pottles of spring-water, a few cloves, mace, and whole pepper: after the pot is scum’d put in a bundle of sweet morjoram, rosemary, tyme, winter-savory, sage, and parsley bound up hard, some salt, and two or three great onions whole, then about an hour before dinner put in three marrow bones and thicken it with some strained oatmeal, or manchet slic’t and steeped with some gravy, strong broth, or some of the pottage; then a little before you dish up the Skinke, put into it a little fine powder of saffron, and give it a warm or two: dish it on large slices of French Bread, and dish the marrow bones on them in a fine clean large dish; then have two or three manchets cut into toasts, and being finely toasted, lay on the knuckle of beef in the middle of the dish, the marrow bones round about it, and the toasts round about the dish brim, serve it hot.
[ To stew a Rump, or the fat end of a Brisket of Beef in the French Fashion.]
Take a Rump of beef, boil it & scum it clean in a stewing pan or broad mouthed pipkin, cover it close, & let it stew an hour; then put to it some whole pepper, cloves,
mace, and salt, scorch the meat with your knife to let out the gravy, then put in some claret-wine, and half a dozen of slic’t onions; having boiled, an hour after put in some capers, or a handfull of broom-buds, and half a dozen of cabbidge-lettice being first parboil’d in fair water, and quartered, two or three spoonfuls of wine vinegar, and as much verjuyce, and let it stew till it be tender; then serve it on sippets of French bread, and dish it on those sippets; blow the fat clean off the broth, scum it, and stick it with fryed bread.
[ A Turkish Dish of Meat.]
Take an interlarded piece of beef, cut it into thin slices, and put it into a pot that hath a close cover, or stewing-pan; then put it into a good quantity of clean picked rice, skin it very well, and put it into a quantity of whole pepper, two or three whole onions, and let this boil very well, then take out the onions, and dish it on sippets, the thicker it is the better.