Take the rump of beef and Stuff him with parsley and broad time & about
half a nutmeg with a little beef Sewet then put him in your pan with
as much water as will cover him & so lett him stew with whole pepper,
Cloves and mace of each a little quantity till he is tender then you
must take him out & stick him w^{th} cloves then stew him again with 3
pints of the first liquor and 2 quarts of claret, then you must Scrape
in 2 nutmegs 4 anchovise the bottoms of 4 hartichokes a little shellot
half a lemon a few pickled oysters, half a score of turnips cut in half
quarters & fry them in Sweet butter till they be tender then put in
some Sasages: for herbs lettice and spinnage and green beets of each
half a handfull boyle them in a Skillet of water so drop them out & put
them in the stewing; if your Soope be not thick enough then thicken it
w^{th} crums of brown bread.