...Mufhrboms, a Bunch of Parlley, green Onions, three Cloves, and fo let it flew; being ftewed, takeout all your Meat and Roots with a Skimmer, put in a few...Crumbs of Bread and let it ftew foftly ; take the wj)ite of a Fowl, or of a couple pf Chickens, a.rul pound it in a Mortar, being •vviell pounded,...

...with fome thin flices of ham, and two onions cut into four pieces ; moiften it with broth, feafon'd with mufhrooms, a bunch of parfley, green onions,...Being ftewed, take out all your meat and roots with a Ikimmer, put in a few crumbs of bread, and let it ftew foftly : take the white of a fowl, or two chickens,...

...with fortie thin 'flices of ham, and two onions cut into four pieces ; moiften it with broth, feafoned with mufhrooms, a bunch of parfley, green onions, three cloves, and fo let it ftew. Being ftewciT, take .out all your meat and roots with a fkirv.mrr, put in a few crumbs of bread, and let...

...green onions, and cloves. Let it stew till the virtues No. 6. Q of all are pretty well extracted, then take out all your meat and roots with a skimmer, put in a few crumbs of bread, and let it stew softly. Take the white part of a young fowl, and pound it in a mortar till it is very fine, put...

...cloves. Let it stew till the virtues No. 6. Q of all are pretty well extracted, then take out all yoai meat and roots with a skimmer, put in a few crumbs of bread, and let it stew softly. Take the white part of a young fowl, and pound it in a mortar till it is very, fine, put...