CONTENTS, 
CHAP, X. 
Directions for the fick . 
P a g* 
T O make mutton broth 233 
To boil a feraig of Veal 
ib 
To make beef or mutton broth 
for very weak people, who take 
but little nourifhment ib 
To make beef drink, which is 
ordered for weak people 234 
To make pork broth ib 
To boil a chicken ib 
To boil pigeons 235 
To boil a partridge, or any other 
wild fowl ib 
To boil a plaice or flounder ib. 
To mince veal, or chicken for the 
fick or weak people ib 
To pull a chicken for the fick 
236 
To make chicken broth ib 
To make chicken water ib 
To make white caudle ib 
To make brown caudle 237 
To make water gruel ib 
pag* 
To make panado 237 
To boil fego ib 3 
To boil falup ib 
To make ifinglafs jelly 238 
To make the pe&oral drink ib 
To make butter’d water, or what 
the Germans call egg foop, 
and are very fond of it for flip¬ 
per. You have it in the chap¬ 
ter for Lent. ib 
To make feed water ib 
To make bread foop for the fick 
ib 
To make artificial afTes milk 239 
Cows milk next to afTes milk done 
thus ib. 
To make a good drink ib 
To make barley water ib 
To make fage drink ib 
To make it for a child ib 
Liquor for a child that has the 
thrufh 240 
To boil comfrey roots ib 
CHAP, XL 
For captains of Jhips* 
pag. 
^JpQ make catchup to keep 
j[ twenty years 240 
To make fifh-fauce to keep the 
whole year 241 
pag* 
To pot dripping, to fry fifh, meat 
or fritters, &c. 241 
To pickle mufhrooms for the fea 
ib 
To 
