Take a nuckell of veal cut off the fat and skin 2 calves feet very
white lay the veal and feet in warm water to soak out the blood shift
it into fresh water till all the blood be out then set it to boyle in
3 gallons of Spring water boyleing it continually till it come to a
pottle or 3 pints then if you will have it white put in a pint of white
wine, if red put in red wine, and boyle it a quarter of an hour then
take it and strain it and when tis cold take off all the fat and leave
the dross in the bottom and to every quart of clear broth take cinnamon
and nutmegs of each an ounce half an ounce of ginger sliced break your
cinnamon in pieces and quarter your nutmegs, then take 2 spoonfulls of
corriander seed half a pound of Sugar 6 Spoonfulls of rosewater put
all these into a new pipkine w^{th} the whites of 8 new laid eggs well
beaten stir all these very well together and set them over boyling them
a quarter of an hour & stiring them all the while then pour it into
your bagg with 2 handfulls of rosemary in the bottom of ye bag run it
through y^e bag twice or thrice.