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a sive as you did the other, Then set the pulp on with
as much Mutton broth as you think fitt for it to
be on strength, then set some parcelly & spinage
over the fire & boyl them in butter till they be
tender, then put them into your broth, and as much
dryed mint as you think convenient for the tast -
three Jills of Creame 3 quarters of thickned butter
A little before you serve it up put in a few white
peas boyled tender a little old bread fryed Crisp -
cut in squares & the butter dreyned from it and so
put in.
To make Gravy Soop.
Take a good Legg of Beef wash it very well, a neck
of Mutton and any salt meat you have, Sett it
on to boyl all night, and let it be mash'd, then -
run it through a hair sive, be sure you do not -
let it boyl too much away, then have a good deal of
Lean beef and beat it well with a Rolling pin to mash
it, then have a large frying pan with half a pound
of butter and let it brown or 3 quarters at twice, -
drop in your Beef but fill not your pan too full
let it be in the butter till it be brown till all the
butter be dryed up, then take your strong broth and
put them into a pan with a bunch of savory -
Erbs, 2 Onyons some whole pepper and salt -
then rub it with the Ladle back till all the brown
be gone into the Gravy when all the goodness is
gone out of the beef through a Collender, then -
sett on the other Butter and do in the like manner
till you have gathered as much as a dish will hold
sett it by all night, in the morning take off the top
& the bottom, then sett a pot on the fire and put
in the other broth into it as much as will be a good
dish, And if you think you have too much strong
broth save some on it to make Gravy sause, you -
must take it out before you mix the other to it, then
set your broth on a slow fire grater a good deal of
Old bread and dry it at the fire, when it is dry put
it into the soop to thicken it, have 2 or 3 breeds of
veal per boyl them pretty tender, when they are
cold slice them thin and cut them into little pieces,
a sive as you did the other, Then set the pulp on with
as much Mutton broth as you think fitt for it to
be on strength, then set some parcelly & spinage
over the fire & boyl them in butter till they be
tender, then put them into your broth, and as much
dryed mint as you think convenient for the tast -
three Jills of Creame 3 quarters of thickned butter
A little before you serve it up put in a few white
peas boyled tender a little old bread fryed Crisp -
cut in squares & the butter dreyned from it and so
put in.
To make Gravy Soop.
Take a good Legg of Beef wash it very well, a neck
of Mutton and any salt meat you have, Sett it
on to boyl all night, and let it be mash'd, then -
run it through a hair sive, be sure you do not -
let it boyl too much away, then have a good deal of
Lean beef and beat it well with a Rolling pin to mash
it, then have a large frying pan with half a pound
of butter and let it brown or 3 quarters at twice, -
drop in your Beef but fill not your pan too full
let it be in the butter till it be brown till all the
butter be dryed up, then take your strong broth and
put them into a pan with a bunch of savory -
Erbs, 2 Onyons some whole pepper and salt -
then rub it with the Ladle back till all the brown
be gone into the Gravy when all the goodness is
gone out of the beef through a Collender, then -
sett on the other Butter and do in the like manner
till you have gathered as much as a dish will hold
sett it by all night, in the morning take off the top
& the bottom, then sett a pot on the fire and put
in the other broth into it as much as will be a good
dish, And if you think you have too much strong
broth save some on it to make Gravy sause, you -
must take it out before you mix the other to it, then
set your broth on a slow fire grater a good deal of
Old bread and dry it at the fire, when it is dry put
it into the soop to thicken it, have 2 or 3 breeds of
veal per boyl them pretty tender, when they are
cold slice them thin and cut them into little pieces,