Make a good strong broth from four pounds of veal and an equal
quantity of shin of beef. Strain and skim off the fat when cold. Wash
and stone three pounds and a half of raisins; wash and well dry the
same weight of best Zante currants; take out the stones from two and a
half pounds of French prunes; grate up the crumbs of two small loaves
of wheat bread; squeeze the juice of eight oranges and four lemons;
put these, with a teaspoonful of powdered cinnamon, a grated nutmeg,
half a dozen cloves, and five pounds of sugar into your broth; stir
well together, and then pour in three quarts of sherry. Set the vessel
containing the mixture on a slow fire. When the ingredients are soft
add six bottles of hock; stir the porridge well, and as soon as it
boils it is fit for use.