TAKE a leg and shin of beef, put them into eight gallons of water, and boil them till they
are very tender, and when the broth is strong .strain it out: wipe the pot and put in the broth again; then fice six penny loaves thin, cut off the top and bottom, put some of the liquor to it, cover it up and let it stand a quarter of an hour, boil it and strain it, and then put it into your pot. Let it boil a quarter of an hour, then put in five pounds of currants, clean washed and picked; let them boil a little, and put in five pounds of railing of the fun, stoned, and two pounds of prunes, and let them boil till they swell; then put in three quarters of an ounce of mace, half an ounce of cloves, two nutmegs, all of them beat fine, and mix it with a little liquor cold, and put them in a very little while, and take off the pot; then put in three pounds of sugar, a little salt, a quartos sack, a quart of claret, and the juice of two or three lemons. You may thicken with sage instead of bread, if you please; pour them into earthen pans, and keep them for use.
Thanks so much, Carla, for a modern version! Whew - some of this antique cookery makes me tired just reading! What fortitude those early cooks had! I wish I had their stamina but I don't think I would have lasted long back then. It's so much fun to read these "receipts" that are posted. Bless you for putting them up:)
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