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English cookbook, 1700
Page 10
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sause into the dish before Lay the brest in, for a Soop Take a good quantity of Mutton beef & veal to boil[e?] so as to make a good strong broth, then let it boile & skim it very clean, then but put in some Carot Turnip & a deal of Onian a bunch of sweet herbs, & a good bunch of parsley with Mace & Cloves Jamaca & keep pepper, most of the last, boile these till you have all the goodness of the
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sause into the dish before Lay the brest in, for a Soop Take a good quantity of Mutton beef & veal to boil[e?] so as to make a good strong broth, then let it boile & skim it very clean, then but put in some Carot Turnip & a deal of Onian a bunch of sweet herbs, & a good bunch of parsley with Mace & Cloves Jamaca & keep pepper, most of the last, boile these till you have all the goodness of the
Szathmary Culinary Manuscripts and Cookbooks
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