56. _To make Barley Broth with Meat._
Take a Knuckle of Veal, and the Crag-end of a Neck of Mutton, and boil
them in water and salt, then put in some Barly, and whole Spice, and
boil them very well together, then put in Raisins stoned, and Currans,
and a few Dates stoned and sliced thin; when it is almost enough, put in
some Cream, and boil it a while, then put in plumped Prunes, and the
yolks of Eggs, Rosewater and Sugar, and a little Sack, so serve it in;
Garnsh your Dish with some of the Raisins and Prunes and fine Sugar;
this is very good and nourishing for sick or weak people.
57. _To make Furmity with Meat-Broth._
Boil a Leg of Beef in water and salt, and put in a little whole Spice;
when it is boiled tender; take it up, and put into the Broth some Wheat
ready boiled, such as they sell in the Market, and when that hath boiled
a while, put in some Milk, and let that boil a while, then thicken it
with a little Flower, or the yolks of Eggs, then sweeten it with Sugar,
and eat it.
58. _To make Furmity with Almonds._
Take three Quarts of Cream, and boil it with whole Spice, then put in
some pearled Barley first boiled in several waters, and when they have
boiled together a while, then put in so many blanched Almonds beaten
fine with Rosewater, as you think may be enough, about four Ounces of
Barly to this quantity of Cream will be enough, and four Ounces of
Almonds, boil them well together, and sweeten it with Sugar, and so
serve it in, or eat it by the way, you may put in Saffron if you please.
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