of broth, but both the Spices and the Saffron may be kept apart till
immediately before they be used, which must not be, till within a
quarter of a houre before the Olio be taken off from the fire; a pottle
of hard dry pease, when they have first steept in water some dayes, a
pint of boyl'd Chesnuts: particular care must be had that the pot
wherein the Olio is made, be very sweet; Earthen I thinke is the best,
and judgement is to be had carefully both in the size of the Pot, and in
the quantity of the Water at the first, that so the Broth may grow
afterwards to be neither too much nor too little, nor too grosse, nor
too thin; thy meat must be long in boyling, but the fire not too fierce,
the Bacon, the Beef, the Pease, the Chesnuts, the Hogs Eares may be put
in at the first. I am utterly against those confused Olios into which
men put almost all kinds of meats and Roots, and especially against
putting of Oyle, for it corrupts the Broath, instead of adding goodnesse
to it. To do well, the Broth is rather to be drunk out of a Porringer
then to be eaten with a spoon, though you add some smal slices of bread
to it, you wil like it the worse. The Sauce for thy meat must be as much
fine Sugar beaten smal to powder, with a little Mustard, as can be made
to drink the Sugar up, and you wil find it to be excellent, but if you
make it not faithfully and justly according to this prescript, but shall
neither put Mace, or Rosemary, or Tyme to the Herbs as the manner is of
some, it will prove very much the worse.


_To make Metheglin._

Take all sorts of Herbs that are good and wholesome, as Balme, Mint,
Fennell, Rosemary, Angelica, wilde Tyme, Isop, Burnet, Egrimony, and
such other as you think fit; some Field Herbs, but you must not put in
too many, but especially Rosemary or any strong Hearb, lesse then halfe