Take three Ounces of Orrice, half an Ounce of Cypress-wood, 2 Ounces of
Calamus Aromaticus, 1 ounce of Damask-Rose leaves, 2 Ounces of
Lavender-flowers, a quarter of an Ounce of Cloves, beat all these and
searce them fine, then take two pounds and an half of Castile Sope
dissolved in Rose water, and beat all these forenamed things with the
Sope in a Mortar, and when they are well incorporated, make it into
Balls, and keep them in a Box with Cotton as long as you please.


126. _To make French Broth called Kink._

Take a leg of Beef and set it over the fire with a good quantity of fair
water, when it boils, scum it, and what meat soever you have to dress
that day, either of Fowl or small meat, put it all into this Liquor and
parboil it, then take out those small meats, and put in some French
Barley, and some whole Spice, one Clove or two of Garlick, and a handful
of Leeks, and some Salt; when it is boiled enough, pour it from the
Barley, and in put a little Saffron; so serve it in; and garnish your
Dish with sliced Oranges or Limons, and put a little of the juice
therein.


127. _To make Broth of a Lambs Head._

Boil it with as much water as will cover it, with whole Spice, and a
little Salt, and a bundle of sweet herbs, then put in strained Oatmeal
and Cream, and some Currans, when you take it up, put in Sack and Sugar,
then lay the Head in a Dish, and put the Broth to it, and serve it in.