so gild it, and serve it.


_To make White-Broth with Almonds_.

First look that the Meat be clean washed, and then set it on the
fire, and when it boyleth, scum it clean, and put some salt into the
pot, then take _Rosemary, Thyme, Hysop_, and _Marjerome_, bind them
together, and put them into the pot, then take a dish of sweet
Butter, and put it also into the pot amongst the meat, and take
whole Mase, and bind them in a cloath, and put them into the
pot, with a quantity of Verjuice, and after that take such a quantity
of Almonds as shall serve turne, blanch them, and beat them
in the Morter, and then straine them with the broth when your
Meat is in, and when these Almonds are strained put them in a pot
by themselves, with some _Sugar_, a little _Ginger_, and also a little
Rose water, then stir it while it boyle, and after that take some sliced
_Oringes_ without the kernels, and boyle them with the broth
of the pot, upon a chafin-dish of coales, with a little _Sugar_, and
then have some Sipits ready in a platter, and serve the meat upon
them, and put not your Almonds in till it be ready to be
served.

* * * * *




[Illustration: Straw-berries]