Cut the meat from a leg of veal into small pieces, and break the
bone into several bits. Put the meat into a very large jug, and the
bones at top, with a bunch of common sweet herbs, a quarter of an
ounce of mace, and half a pound of Jordan almonds, finely blanched
and beaten. Pour on it four quarts of boiling water, and let it stand
all night, covered close by the fire-side. The next day put it into
a well-tinned saucepan, and let it boil slowly, till it is reduced
to two quarts. Be careful, at the time it is boiling, to skim it,
and take off the fat as it rises. Strain into a punch-bowl, and when
settled for two hours, pour it into a clean saucepan, clear from the
sediment, if any.