284. _To make Green Sauce for a powdred Leg of Pork, or for a Spring._
Take a great quantity of French Sorrel, and pick out the Strings and
wash it well, and drain it clean from the water, then stamp it in a
Mortar till it be extream fine, then put in grated bread and beat it
again, then a few Currans and the yolks of hard Eggs, and when it is
beaten to a kind of Pap, put in a little Vinegar and Sugar into it; so
serve it in upon a Plate with your Meat.
285. _To make_ Vin de Molosso, _or Treacle Wine._
Take fair Water and make it so strong with Molossoes, otherwise called
Treacle, as that it will bear an Egg, then boil it with a Bag of all
kinds of Spices, and a Branch or two of Rosemary, boil it and scum it,
and put in some sweet herbs or flowers, according to the time of the
year, boil it till a good part be consumed, and that it be very clear,
then set it to cool in several things, and when it is almost cold, work
it with yest, as you do Beer, the next day put it into the Vessel, and
so soon as it hath done working stop it up close, and when it hath stood
a fortnight, bottle it, this is a very wholesom Drink against any
Infection, or for any that are troubled with the Ptisick.
286. _For a Consumption, an excellent Medicine._
Take Shell Snails, and cast Salt upon them, and when you think they are
cleansed well from their slime, wash them, and crack their Shells and
take them off, then wash them in the distilled Water of Hysop, then put
them into a Bag made of Canvas, with some white Sugar Candy beaten, and
hang up the Bag, and let it drop as long as it will, which if you bruise
the Snails before you hang them up, it is the better; this Liquor taken
morning and evening a Spoonful at a time is very rare.
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