waih^d
been
dry'd
in
an
O-
ven,
and
ibak
them
in
good
Filh-broth
that
is
prepar'd
for
thatpurpofe,
which
you
iray
make
of
the
Bones
of
the
Carp
fi-om
whence
you
took
the
Flefli,
ith
Orp,
Eel,Tench,
aiKl
Pike,
cut
in
pietes,
and
put
intt)
a
Kettle
with
alt
ffic'dj'^en
iip
ori
t6
caiSfilt;
tfttj^
 5'4
Cbloiir
.
fif
Scald
yonr
Codiim,.
let
them
(land
an
Hour
in
the
6aao
Water
cover'd^
^Mch
will
make
an^e
Maqe,*act4^^
an^e
Maqe,*act4^^
.
:
^
^
a
firftCourfe.
You
may
Ham,
prepa-ed
is
follows
J
'tillit
is
become
a
pliable
afte
Quarts
of
Water,
put
in
a
Bunch
of
fweet
^erbs^
and
a
Quart
of
the
cleared
.
Muihrooms,
^c.
ipit
them,
bard
them
on
the
Backs,
and
Breafts,
with
Bards
of
Bacon,
lay
at
Boil
Salt
and
Water
Combs
in
a
little
Broth,
before
you
put
)
 
or
fix
Hours,
draw
it,
let
it
ffiand
'till
Water
for
fimking
BnM^
27.
Water