To make stewed Broth
PERIOD: England, 17th century | SOURCE: A True Gentlewomans Delight, 1653 | CLASS: Authentic
DESCRIPTION: How to make a rich broth of lamb or beef
To make stewed Broth.
Take a neck of Mutton, or a rump of Beef, let it boyle, and scum your pot clean, thicken your pot with grated bread, and put in some beaten Spice, as Mace, nutmegs, Cinnamon, and a little Pepper, put in a pound of Currans, a pound and a half of Raisins of the Sun, two pounds of Prunes last of all, then when it is stewed, to season put in a quart of Claret, and a pint of Sack, and some Saunders to colour it, and a pound of Sugar to sweeten it, or more if need be, you must seeth some whole Spice to garnish your dish with all, and a few whole Prunes out of your pot.
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