Take a pullet put it to boyle in 7 pints of fair water first breaking
& quartering and washing it before you boyle it and when it boyles
scumme it very clean of shavings of ivory and hartshorn of each one
ounce which ye night before you use you must first infuse it in hot
water add to them an ounce of french barley of cumffry roots thinly
sliced the quantity of four fingers of china roots thinly sliced one
ounce of dates finely sliced 2 ounces of gume dragon a dram of dry red
roses a small handfull, of burnet a handfull let all this boyle gently
the vessel cover’d till half be consumed then take it from the fire and
put thereto 2 ounces of old conserve of roses dissolved first in half
a pint of clarret wine and one ounce of marmelade of quinces 2 ounces
of peniedice of sugar one nutmeg thinly sliced so much cinnamon and of
the wood of red saunders thinly sliced or grossly beaten as your little
finger then set it on the hot embers to infuse 6 or 7 hours the vessel
close stop’d as I have direct’d and when it has infused as aforesaid
increase the fire y^t it may boyle and so soon as you perceive it boyle
take it off the fire & about half an hour after strain hard away the
broth and drink of this half a pint warm in the morning & at 4 a clock
in y^e evening. Probatum.