Sometimes for change leave out Carrots and Fruit.
Use all as beforesaid, and add white Endive, Capers, Samphire, run it over with beaten Butter and Lemons.
Barley Broth.
[ Chine of Mutton or Veal in Barley Broth, Rack, or any Joynt.]
Take a Chine or Knuckle, and joynt it, put it in a Pipkin with some strong broth, and when it boils, scum it, and put in some French Barley, being first boiled in two or three waters, with some large Mace, and a faggot of sweet herbs bound up, and close hard tied, some Raisins, Damask Prunes, and Currans, or no Prunes, and Marigold-flowers; boil it to an indifferent thickness, and serve it on sippets.
[ Barley Broth otherwise.]
Boil the Barley first in two waters, and then put it to a Knuckle of Veal, and to the Broth, Salt, Raisins,
sweet Herbs a faggot, large Mace, and the quantity of a fine Manchet slic’t together.
[ Otherwise.]
Otherways without Fruit: put some good Mutton-gravy, Saffron, and sometimes Raisins only.